did you keep them on the smoke for the whole 6 hours?
Len
You have to have a business license. It does not matter what nature your business is. Mine is a dog pooper scooper biz, and they gave me one.ok...how do you get a membership to Restaurant Depot without owning a buisness?
Thank you very much, Curt! I know what you mean. I get the, "Isn't the freezer still full of a bunch of other meats?" LOLThose look fantastic.
I've clipped this into Evernote. I really want to do some beef ribs but she who must be obeyed has said we need to clear out the freezer first before I can go out and buy anything else
Major thumbs up on this one!
Curt.
Flash,
I have tried them medium rare. While they have great flavor, I still prefer them cooked to the brisket stage. I even tried it with the boneless ones at Costco, and did not care for the texture.
But that pic of yours with the slice cut open... mouth watering every time I see it!
Yes I have. They did not get charred enough on the outside for me.
One thing I may try is to flash them in the cast iron skillet. That might do it for me.
Sorry for resurrecting an old thread. Beef short ribs do have a lot of fat and connective tissue similar to brisket point. I would expect you could make burnt ends out of short ribs. I'm about ready to take some short ribs off the smoker ...
Those look awesome! I've seen them in the meat case but never picked any up.
Could those kind of beef short ribs be made into faux-burnt ends of sorts?
My girlfriend loves the burnt ends I've made from the cubed brisket point, but I've been looking for something a little more manageable to try to get the same flavor ... Anyone ever given it a shot?