12" beef short ribs, tender beefy goodness, brisket on a stick!
|Prep Time||25 minutes|
|Grill Used||Meteor Comet|
|Cook Time||8 hours|
|Meat||Beef, Atomic Buffalo Turds|
Un-shortened beef short ribs (should be about 12" long)
Good beef rub (I like "Big Ron's In the House")
The ribs should come in a 3-4 bone rack. Trim off excess fat, and silver skin. slather with EVOO or mustard and rub generously. Smoke at 250° for 3-4 hours, then peel off the tough membrane on the bone side of the ribs. Separate the bones, then wrap in foil with some liquid for another 3-4 hours. Thin down some bbq sauce with a bit of the drippings from foil and mop rips until fork tender.