Brother Matt
04-06-2013, 01:40 PM
Well, I've been looking at a butcher pack of beef short ribs I had in my freezer all winter, and decided yesterday was the day! They were from a small bull I raised and had slaughtered in the fall. He was a Dexter, so a much smaller animal than most market beef. Here's the ribs ready for the rub.
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040152.jpg
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040153.jpg
I had a pot of beans soaking next to them that I canned along with a smoked ham hock during the cook. Gave me something to do and I needed to restock the pantry for upcoming chili smokes! Back to the ribs, I gave 'em a good rubdown with smoking guns next...
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/c43c1625-b404-4fa4-b09c-c29aa7ca79bb.jpg
Fired up the contraption a half hour or so beforehand, and got her settled in...
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040141.jpg
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040159.jpg
I canned my pork hock and beans, and then went outside to tend fire and sit on the heated bench that is a byproduct of firing the smoker...
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040172.jpg
...and about six hours later, out came these!
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040262.jpg
In a recent thread, someone mentioned beef short ribs were like mini brisket. Well, I can't argue with that!
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040278.jpg
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040281.jpg
Thanks for looking, and thanks everybody for all the great info. I learn so much here. These guys were cooked until a toothpick probed like butter, which I never would have known how to do without you all. Time to fire up the contraption for tonight's smoke!
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040152.jpg
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040153.jpg
I had a pot of beans soaking next to them that I canned along with a smoked ham hock during the cook. Gave me something to do and I needed to restock the pantry for upcoming chili smokes! Back to the ribs, I gave 'em a good rubdown with smoking guns next...
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/c43c1625-b404-4fa4-b09c-c29aa7ca79bb.jpg
Fired up the contraption a half hour or so beforehand, and got her settled in...
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040141.jpg
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040159.jpg
I canned my pork hock and beans, and then went outside to tend fire and sit on the heated bench that is a byproduct of firing the smoker...
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040172.jpg
...and about six hours later, out came these!
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040262.jpg
In a recent thread, someone mentioned beef short ribs were like mini brisket. Well, I can't argue with that!
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040278.jpg
http://i65.photobucket.com/albums/h228/mremine/BB%20Photos/P1040281.jpg
Thanks for looking, and thanks everybody for all the great info. I learn so much here. These guys were cooked until a toothpick probed like butter, which I never would have known how to do without you all. Time to fire up the contraption for tonight's smoke!