On the toothiness, I'm a big fan of some braising time on beef shorties. They don't have the fat content that pork ribs do so it really helps in softening them up. Smoke heavy for a couple few hours, braise with liquid for an hour or two in a covered foil pan, then back in the smoke to firm up for 30-45 minutes, saucing if you wish. The braising time will also help the salt dissipate if you use a liquid without salt i.e. beer, juice etc. I'm doing 10# of shorties like that tomorrow!
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