first time for short ribs

[negolien]

okay. so those were delicious. not as juicy as brisket.. but then we only ate the rack that i trimmed the cap off, so that might have something to do with that. like burnt ends except every bite was a burnt end. and now, for the pics...

resting
View attachment 657509

unwrapped
View attachment 657510


and sliced. the eating part you'll just have to imagine.
View attachment 657511 View attachment 657512

9 total hours on the pit. 50 degree temp swings each way until i got fed up and let it rock at 300*F, then it was fine - held within 5 degrees. that was for the last 2 hours or so. gotta get some gaskets for the lids - they leak like crazy.

look good and there is a small window of good when cooking em so you were pretty close. I bet they still tasted great thanks for sharing

 

[seenred]

Terrific looking ribs! I’m glad they turned out so good…very nicely done!

Red

 

[WaterRat]

Nicely done!

 

[SmokinAl]

Hey Nate, those ribs look awesome!
Well worth the wait!
Nicely done!
Al

 

[Bigtank]

Nice I can smell um from here.

 

[kelbro]

Those look pretty doggone good to me!

 

[yankee2bbq]

Awesome job! Love beef ribs!

LIKE!

 

[gmc2003]

They look fabulous, and as Jim mentioned just run with the smoker.

Point for sure
Chris

 

[netspyder]

so, here's an update - the rack that i did not trim was sooooo much juicier than the one i did. not as prominent of a smoke ring, but thats to be expected.

 

[bauchjw]

Awesome job! They look incredible! We’re huge beef short rib fans, those would have been destroyed at my house.