I do it just about every weekend.
For awhile ... I've been wanting to try out smoking beef short ribs.
Last week sometime, I was in Sam's Club and saw "Beef Short Ribs" in a 6 lb package, and decided to pick them up to cook over the weekend.
These were cut differently than I expected them. They were cut much thinner ... much like pork steaks generally look.
I looked at many many youtube videos and I didn't come across any that look like the ones I had bought.
So, I wasn't exactly how to go about cooking them. I guess the best way to find out is to just do it.
So I just did it.
I seasoned the "ribs" with Montreal Steak Seasoning on Saturday night and left them until about noon on Sunday.
I set up a snake in my trusty kettle and started a fire to run about 250 degrees or so. The ribs covered my grate and then some. I ended up piling some of the pieces on top of others.
Then, I basically let the whole thing cook on hickory smoke and charcoal for 2 hours.
After two hours, I rearranged a bit so that any pieces on the bottom were on the top. I let them cook more for another 45 minutes to an hour.
Then, I piled the pieces in a covered foil pan, and let that cook for another couple hours.
After cooking in the pan, I pulled them out and let them firm up a bit. On some of them I applied BBQ Sauce and on some I left plain.
They turned out awesome. Everyone really liked them. I think my wife preferred the sauced ribs. My son preferred the non-sauce ribs. I liked them both, but think I slightly liked them without sauce a little more.
I feel like Beef Short Ribs are hard to screw up. These were fantastic.
I will absolutely make them again.