Went to Sam's Club today and brought home some "interesting" short ribs. Didn't realize until I got home that instead of cutting this meat with (same direction as) the rib, they cut them across the bones, about 1/2" thick.
Couple of questions:
1) In all the beef rib photos I've seen on SMF, I don't think I've ever seen any cut this way. Is it common?
2) With these cuts being only about 1/2" thick, should I expect them to cook much faster than if they were cut in the more traditional direction? Would you cook them as hot as with "standard" ribs -- 275 to 290 range -- or should I drop down to maybe 250 to allow more time in the smoke?
I'd like to smoke these tomorrow or Sunday, so any quick advice I can get will surely be appreciated.
Couple of questions:
1) In all the beef rib photos I've seen on SMF, I don't think I've ever seen any cut this way. Is it common?
2) With these cuts being only about 1/2" thick, should I expect them to cook much faster than if they were cut in the more traditional direction? Would you cook them as hot as with "standard" ribs -- 275 to 290 range -- or should I drop down to maybe 250 to allow more time in the smoke?
I'd like to smoke these tomorrow or Sunday, so any quick advice I can get will surely be appreciated.