**Beef Short Ribs**

[swamprb]

OK-Just about every recipe I could find for Beef Short Ribs called for braising. And it seemed like every grocer had different cuts they called Shorts, Flanken cut, Korean cut, end cuts etc. So then I E-mail the comp organizer for presentation specifics and have not heard back yet, but decided to give these a try.







It was a "clean out the fridge" kind of weekend cook and we had a bottle of Lawry's Italian Garlic Steak marinade and used the Foodsaver marinator.



Let them soak overnight turning on all four sides. Rubbed with Plowboys Bovine Bold.



I used my MINI Drum Smoker with Kingsford and Oak Wine barrel chunks and smoked for 55 minutes.



Wrapped in foil with a little Apple juice.





I ran the temps up to 300+ and let them go another hour in foil.





The bones just fell off, and there is a cartilage that didn't break down, but once trimmed the meat is moist, tender and very flavorful.



Nice little smoke ring to them. This is practice for a first year comp organized by a local cook, with Chicken, Pork Chop and Salmon turn ins. The Short Ribs sure has a lot of cooks scratching their heads, but it should be a fun time. Any advice appreciated!

[The Big Pig]

I think you want to cook them a little longer to try and break down that connective tissue a little more. You can't get it all out but you want as little as possible.

You may want to try cooking them meat side down the entire time too. I think you want the meat to stick to the bones for presentation purposes.

[bluebarry]

Looks nice!Thank you.