AWS
Custom Accessory Maker & Retired PM Staff
About 50 miles from here is a small town with a great grocery store with a meat market and deli the deli has BBQ and when passing though we pick up some short ribs, well the last batch was tuff and kind of tasteless.
I thought I can do this. I bought a couple pounds of short ribs from the butcher shop where I live. You guys would love this place he has wonderful meat and make specialty meat, premade jalapeno/ cheese hamburger patties fresh jalapeno sausages, fajita blend, chorizo, marinated meats and the list goes on. To make a long story shot 6 hours in the smoker open until it had a good smoke and then wrapped with some apple juice. They came out incredible, fall off the bone tender, juicy and very flavorful. To start I rubbed them with honey;dijon mustard to hold the dry rub(salt, black pepper and onion powder). They took six hours but worth it.
My rebuild lets me run the smoker at much lower temps, it was 100+ degrees and I was able to keep up a good smoke at 225 for three hours.
They were delicious with sweet corn cut off the cob mixed with sauted diced red and green mild chilis.
I thought I can do this. I bought a couple pounds of short ribs from the butcher shop where I live. You guys would love this place he has wonderful meat and make specialty meat, premade jalapeno/ cheese hamburger patties fresh jalapeno sausages, fajita blend, chorizo, marinated meats and the list goes on. To make a long story shot 6 hours in the smoker open until it had a good smoke and then wrapped with some apple juice. They came out incredible, fall off the bone tender, juicy and very flavorful. To start I rubbed them with honey;dijon mustard to hold the dry rub(salt, black pepper and onion powder). They took six hours but worth it.
My rebuild lets me run the smoker at much lower temps, it was 100+ degrees and I was able to keep up a good smoke at 225 for three hours.
They were delicious with sweet corn cut off the cob mixed with sauted diced red and green mild chilis.
