Beef short ribs, using Jeff's rub.

Discussion in 'Beef' started by dcon67, Sep 30, 2014.

  1. dcon67

    dcon67 Newbie

    Sooo.....I got these short ribs at the butcher with a ridiculous amount of meat on them (three layers of meat separated by thin fatty layers)

    Anyway, I ordered the recipes for Jeff's rub & sauce, and figured I'd try them out on these.

    Rub applied.

    All Done.

    WSM 14.5 @ *230 or so on the top rack 'til *195 with 4 or 5 chunks of hickory.  Took about 7 hours.

    Came out pretty good....the top layer was a bit dry, but the middle one was $$$$$.

  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks tasty,  did you foil?

    Doesnt look like it.

    If you would have the top wouldnt have dried out but you will hurt the bark.

    Stop by roll call and say hi.
  3. dcon67

    dcon67 Newbie

    Nope, no foil.  These were huge, had a lot of fat in them (although none on the very top) so I thought I'd be okay without the foil.
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I like the looks of those . . .great 'Bark' and all that meat [​IMG]. Here too , if ya want a Beef Rib that are of any use  , (worth the money) you have to order them and that gets expen$ive quick [​IMG]  .

    But , strange things happen now and then (yeah , right , like I'm gonna find some for $1.99/lb.) , [​IMG]

    Have fun , enjoy those Ribs , and . . .

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