Ok. I've done the "brisket" (right - a 2 lb tough cut of meat with barely any fat cap) and I've done chicken with turned out really well. Roast beef was perfect. Before I tackle Pork ribs I'd like to try some beef ribs. My question is - which cut is best. I'm clueless on these things and the wife wanted to know whether to buy side or back. And what do they mean by short ribs? I'm dying to try these cause I love beef ribs in the restaurant. Smoke? I have some apple chunks left over from the chicken smoke, but I'm sensing something a bit different. Not a huge fan of mesquite or hickory. What about cherry?
You guys are the gods of bbq. please help me on the road to becoming a Jedi Master. I'm merely a padawan. Help me Obi Wan Kenobi, you're my only hope.