matadorbait
Knows what a fatty is.
Hi All,
I'm cooking 30# of grass-fed beef short ribs for a party at work later this week, so I did a test run on Sunday. I trimmed one rack lean (no fat cap), rubbed with 50-50 salt and black pepper, and cooked for 4 hours at 130C (265F), then wrapped in BP for another 2 hours at 150C (300F). Wood was whatever was on hand (oak and almond).
I sliced it like brisket.
The pit is the fourth version of my dry-stacked masonry smoker. I added some rockwool insulation and a cinder-block exterior. Kinda looks like a bank. 12 hours after the cook (ie Monday morning) the firebox was still hot (I'm pretty sure there were minimal coals left last night). Pretty good for a loose pile of bricks.
I'm cooking 30# of grass-fed beef short ribs for a party at work later this week, so I did a test run on Sunday. I trimmed one rack lean (no fat cap), rubbed with 50-50 salt and black pepper, and cooked for 4 hours at 130C (265F), then wrapped in BP for another 2 hours at 150C (300F). Wood was whatever was on hand (oak and almond).
I sliced it like brisket.
The pit is the fourth version of my dry-stacked masonry smoker. I added some rockwool insulation and a cinder-block exterior. Kinda looks like a bank. 12 hours after the cook (ie Monday morning) the firebox was still hot (I'm pretty sure there were minimal coals left last night). Pretty good for a loose pile of bricks.
Those look DEEElicious!!
