Smoked Short Ribs

[mrjoe]

Finally took the plunge and bought chuck short ribs at RD $4.29lb. 17 pounds worth. Cooked all of them on a WSM. It was a cold windy day, I was aiming for a 6 hour cook @250. Wound up being about 8 hour cook struggling to get to 250 in 20-30 degree windy weather. I've since built a wind screen to block the wind and keep temps up.

I rubbed those guys in a hill country rub (salt,pepper, cayenne pepper). Half way through the cook I sprayed them with a mixture 1/3 mango nectar, 1/3 wrcstr. sauce, 1/3 water and wrapped them in brown butcher paper. I had done a frankling style brisket 1x before and I wanted. The butcher paper really kept the juices in. I'm thinking of using it from now on as my go to over foil. Might as well... got a mammoth role at RD.

The result was fall off the bone tender ribs, with a nice bark. Not bad for a first try. I think if I do it again I would just cook 1/2 of the ribs and freeze the rest. With less meat I'd really like to push it up to an internal temp of 190 to 195, to really nail em.

P.S. made some coca cola hill country sauce on the side, was spot on.

[VoodoChild]

Nice Work ! Look great

[Stingerhook]

Fine mess of ribs you have there.

[SmittyJonz]

Mmmmmm Yummy.