hammb
Full Fledged Farker
- Joined
- May 8, 2013
- Location
- Watervil...
Well I'm making my first attempt at Beef Short Ribs. And naturally I cannot do anything easily, I choose to attempt doing it for a tailgate at a 2:00 kickoff football game. So the goal is to get them on the smoker, finish them up in the morning so that I can foil them, pack in the cooler, and be out to the tailgate lot by 9:00 AM. I'll be taking my kettle for cooking/reheating some other dishes, I can reheat these on there as well if needed, but if my experience is anything with other cuts of meat I shouldn't have a problem still having them plenty hot at noon or so when we're ready to eat.
I'll be smoking with pecan and the WSM is coming up to temp as we speak. I pulled. I went ahead and removed the membrane on the back of the bones and rubbed with just salt and fresh cracked pepper.
Can't wait to see how this cook goes...should make for an interesting night (morning?) if it's gonna be high maintenance. Usually not an issue on the WSM though.
I'll be smoking with pecan and the WSM is coming up to temp as we speak. I pulled. I went ahead and removed the membrane on the back of the bones and rubbed with just salt and fresh cracked pepper.
Can't wait to see how this cook goes...should make for an interesting night (morning?) if it's gonna be high maintenance. Usually not an issue on the WSM though.