Saw these great looking Beef Short Ribs and had to pick them up, I never saw such a meaty Beef Short Rib.
Easily 2″-2.5″ thickness
Gave them a lite rub of some Oak Ridge Sata Maria Rub. Let sit for about an hour.
On to the WSM with some KBB and Post Oak and Hickory for flavor.
After about 1.5 hours I flipped them.
Getting some decent pull back on the bones. Let the ribs cook till they probed tender, which was right around 190 degrees.
I pulled the ribs from the smoker and let rest in foil for about 30 mins. Then sliced and plated with a garlic and cheese mashed potato cake.
Tender, juicey delicious beef ribs. Good penetration of smoke with great flavor from the hickory and post oak. And of course Oak Ridges Santa Maria Rub compliments beef so well it was a perfect flavor profile.