Never done a beef neck. Plenty of Deer necks albeit in a crock pot. Low and slow is the key to render all the connective tissue and fat.
Would love to see the final product. Post pics please!
They turned out magnificent. I smoked @ 250 for about 3.5 hrs then turned it up to 375 and probed until i hit 205.
The ribs were not uniform in size and weight so i did pull them in 3 different batches and wrapped in foil.
Tried to get a post smoke picture, but the savages i was cooking for...
I go with the cheap pellets from Walmart i think they are :"Pit Boss competition Blend". I cannot tell really any difference in the flavor profile of all the various pellets. So i stopped over thinking it. I have no complaints. I smoke everything from whole Chicken to Venison/beef jerky to...
Honestly i have no idea which ribs i have.
For some reason the butcher cut with the grain and in stead of leaving the whole rib bone in he/she cut the bones. So i have strips roughly 6"-8" x 2" with 2-3 rib bones in each.
Thanks for the advice. Im getting them on now and i will go with...
So i pulled the trigger on a whole steer that i split with a buddy. Now i have a few packages of short ribs that are almost thawed and looking to get onto the RT-1250 today. I have never attempted these before so i am looking for some advice.
1. Should i remove the silver skin as in pork...
I have made many, many pounds of ground jerky (snack sticks). To date it has been strictly venison. Soooo good. Never had a complaint. Seasons well and I find it dries/smokes in about the same amount of time. I purchased a "Jerky Cannon" for the snack sticks. Works great.
As a side note...