Michael Richards
TVWBB Emerald Member
So had to go to Walmart for some needed supplies and wanted to luck into a Tri Tip... No luck, but they had these guys so I had to pick them up.
Here is the close up of the lable.
When I got home I opened them up, here they are.
I was thinking to try to cook both at the same time, but after opening them and seeing the size difference I decided to wrap and freeze the smaller rack and I keep out the larger rack to cook on the WSM tomorrow.
VS.
I think I landed some USDA Select beef short ribs. Am I right on that? I did not pay much for these and I am I little worried I am going to have to do some work to get them tender. I have never done beef ribs or a brisket so I am feeling a little stretched.
I am open to any ideas, how to prep, season, cook these guys.
I am thinking 225 degrees low on the WSM with Hickory and Pecan wood. Super low to give more time to break them down. I am thinking dry rub only? I am thinking wrapping at 160 with some beef booth and red wine? I am thinking 4 to 6 hours? Since they are Select do I need to braise them like Jerry did this past Monday?
OK, any help welcome!
Thanks Community!

Here is the close up of the lable.

When I got home I opened them up, here they are.

I was thinking to try to cook both at the same time, but after opening them and seeing the size difference I decided to wrap and freeze the smaller rack and I keep out the larger rack to cook on the WSM tomorrow.

VS.

I think I landed some USDA Select beef short ribs. Am I right on that? I did not pay much for these and I am I little worried I am going to have to do some work to get them tender. I have never done beef ribs or a brisket so I am feeling a little stretched.
I am open to any ideas, how to prep, season, cook these guys.
I am thinking 225 degrees low on the WSM with Hickory and Pecan wood. Super low to give more time to break them down. I am thinking dry rub only? I am thinking wrapping at 160 with some beef booth and red wine? I am thinking 4 to 6 hours? Since they are Select do I need to braise them like Jerry did this past Monday?
OK, any help welcome!
Thanks Community!
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