Can any experts please share their tips/experience with cooking short ribs on the WSM? I'm ordering them from Creekstone Farms and planning to cook on Sunday. I've cooked brisket several times now, but never cooked short ribs so just want to understand any nuances with them.
1. Rub: Is a 50/50 mix of kosher salt and coarse black pepper OK? And should the rub be applied in advance or just before putting on the grate?
2. Cook Temp: Is 250-275F the desired temp?
3. Should I use the lower grate or upper grate?
4. Wrap at 170-175F and then pull off at 200-205F?
Thanks in advance!
1. Rub: Is a 50/50 mix of kosher salt and coarse black pepper OK? And should the rub be applied in advance or just before putting on the grate?
2. Cook Temp: Is 250-275F the desired temp?
3. Should I use the lower grate or upper grate?
4. Wrap at 170-175F and then pull off at 200-205F?
Thanks in advance!