Beef Short Ribs
This first test recipe came out really good. However, next time I would use more tabasco, increase the temperature, and cook for a shorter time period.
- 2 racks beef chuck short ribs (total of 8.3 lbs)
- Tabasco sauce
- Trim fat from ribs and discard.
- Peel away outer membrane from the bone side of the ribs. Use a paper towel to help you get a firm grip.
- Rub meat side with a little tabasco sauce and then season with equal amounts of salt and pepper on both sides. Place on a rack and smoke for 245 degrees for about 6 hours.
- Sliced ribs
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