Short Ribs!

[BedouinBob]

This is a project I have been wanting to try for a while so this weekend I took a 4 rib plate of short ribs and applied a mixture of yellow mustard and a little pickle juice before adding Dalmatian rub and garlic powder. Into the smoker with 6 oz of mesquite and a pan of water. I also inserted an internal probe into the thickest part of the meat to see how that would do. I set the smoker to 235 and let it go for 8 hours. The IT was 181 but we didn't want to wait any more since we were hungry!  We did let it rest for 30 minutes but couldn't wait any longer. The results were great! Tasty and juicy. The only problem was that, since this was a test, it was only my wife and I for dinner. One rib was more than generous! Good news, we have leftovers for later. I'll do this again.

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[SuperDave]

Will you stick with 181 for future smokes?

[BedouinBob]

Might go a tad longer. The only reason I used the meat thermometer at all is because part of the short rib was pretty thick. Parts were really tender but there was a little bit that was a little tougher and more like a steak in consistency.

[DivotMaker]

Those look great, Bob!  I just have to make time to go to the butcher and find a rib plate like that!  Looks soooo good!