cbsmokes
Well-known member
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 ribs?
2. How much should i trim the fat on the top?
3. Time and temp? I googled "RecTeq smoked beef short ribs" and got 250 for 3 hrs then turn up to 375 for 30-35 min. Thoughts???
4. Does anyone recommend a butcher paper wrap? Is there a stall that i should be prepared for?
I believe internal temps should get to 200-205.
Any advise would be appreciated.
1. Should i remove the silver skin as in pork ribs?
2. How much should i trim the fat on the top?
3. Time and temp? I googled "RecTeq smoked beef short ribs" and got 250 for 3 hrs then turn up to 375 for 30-35 min. Thoughts???
4. Does anyone recommend a butcher paper wrap? Is there a stall that i should be prepared for?
I believe internal temps should get to 200-205.
Any advise would be appreciated.