(MN) Beef Short Rib

I decided to try a different method with the short rib. And, whilst it was still epic, I much prefer them the old way.

Cooking temp always 225f.

Old way - chop them in to individual pieces, dry rub and smoke for 3 hours. Wrap in BBQ sauce for 3-5 hours until the fall off bone.

This time, I decided to do a block of 4 ribs in one and chop them after. Like i said it was still epic, just not as good as the individual wrap method, and it lacked the BBQ sauce char!

So, I brined them over night, in hindsight I wouldn't do this again with beef, it didn't make nearly as much of a difference as it does with pork, lamb and poultry.

Then, removed membrane and dry rubbed them in mustard and Grill Stock rub.. 

Cooked them for 8-9 hours until they fell to pieces..

And the finished bone was approved by Diesel!!