The seed for this 4-cook meal were planted several weeks ago, when I made beef back ribs. While looking for the back rib recipe in SMOKE IT LIKE A PRO
, I noticed this one too. I was surprised seeing a short ribs recipe, because I had only seen recipes for braising short ribs. When I picked up my back ribs, the butcher asked me if I had ever smoked short ribs. When I said no, he mentioned he thought I’d like them better. Sold!! The short ribs were prepared similar to a pulled pork recipe: The ribs were placed on the Egg for 2 hours or so. The Egg was set to 250 degrees using pecan wood chips for smoke. The ribs were pulled when they reached 160 degrees internal temperature. They were wrapped in foil which had a liquid usually used fas a beef marinade included in the packet. The ribs were intended to be cooked for another hour to an internal temperature of 200 degrees. This took me about 90 minutes, but eventually they got to 200 degrees. I think the delay was because the ribs cooled off while being wrapped in foil. The butcher was right: these short ribs were excellent as was this recipe. They had more meat left on them than beef back ribs and they were moist and tasty. The rub gave the bark a great flavor. The great flavor of the beef was very prominent and the smoke flavor from the pecan would was quite evident too, The ribs were a home run and they were far meatier than the beef back ribs.