I logged in and realized its been 7 years since I have added anything here.
Last weekend I smoked a 12.71 lb Beef short ribs. 1st time having short ribs of any type. Oh my it was so rich and flavorful. Just melted in your mouth.
Just seasoned it with salt and pepper, water in the bowl, put it on the 18" smokey mountain, threw some cherry wood on and let it smoke. The temp was between 250° and 325°. Took about 7 hours.
The short ribs had about a 1" layer of (I think) brisket on top of the fat cap. What surprised me was how the fat cap expanded while cooking, you can see that in the pictures.
Also smoked a 3.6 lb pork shoulder roast rubbed with Kansas City Sweet and Smoky Rub a recipe by Steven Raichlen (https://www.epicurious.com/recipes/food/views/kansas-city-sweet-and-smoky-barbecue-rub). Put that on around the 3 hour mark of the short ribs. That took about 4 hours.
One of the sides I made was Texas Butter Beans (https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie) 3 hours on the stove and then a hour on the smoker without the lid, it adds a smoky flavor and thickens the beans. I add a couple of pieces of wood.
Last weekend I smoked a 12.71 lb Beef short ribs. 1st time having short ribs of any type. Oh my it was so rich and flavorful. Just melted in your mouth.
Just seasoned it with salt and pepper, water in the bowl, put it on the 18" smokey mountain, threw some cherry wood on and let it smoke. The temp was between 250° and 325°. Took about 7 hours.
The short ribs had about a 1" layer of (I think) brisket on top of the fat cap. What surprised me was how the fat cap expanded while cooking, you can see that in the pictures.
Also smoked a 3.6 lb pork shoulder roast rubbed with Kansas City Sweet and Smoky Rub a recipe by Steven Raichlen (https://www.epicurious.com/recipes/food/views/kansas-city-sweet-and-smoky-barbecue-rub). Put that on around the 3 hour mark of the short ribs. That took about 4 hours.
One of the sides I made was Texas Butter Beans (https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie) 3 hours on the stove and then a hour on the smoker without the lid, it adds a smoky flavor and thickens the beans. I add a couple of pieces of wood.
