Tabs Posted June 13, 2020 Share Posted June 13, 2020 Really happy with the results. Also chucked a rack of St Louis Ribs on too. Short Ribs Rubbed with Firefly Texas Lone Star. Not used it before, found it lingering at the back of the cupboard and thought it'll be worth a shot. Very, very peppery! St Luis ribs rubbed with Cowtown the Squeel! This has a right kick and contained salt, made sure I dusted the rack just before it went on. Great flavours and It could be used on chicken. Didn't bother with a binder. They were still wet from the vac packing. Used the MADS (mildly attractive drum smoker). Made this about 2 years ago and added a Weber lid, hinge kit and castors. Mate in the states sent over the Tel Tru Temp Gauge. Added a Chunk of cherry and a slither of aok whiskey barrel. Tend to find you don't need much in the drum smoker setup. Short rib 8 hours at 280°F but this time I kept checking periodically after they hit 195°F internal, by proving with a skewer. Finally hit that knife through butter moment at 198°F. Took 'em off and wrapped in foil, then a towel and placed in a cooler to rest whilst the Pork Ribs finished off. St Louis 2.45 hours at 280, foil wrapped and left on the counter for a couple of hours. Didn't bother with any butter or liquid. Then back on the smoker for 1.5 hours. Opened the foil up and let the bark set then added Kosmo Q Pineapple Glaze. Let that set for a further 20 mins then removed and let rest on a chopping board to serve with the short ribs. Both racks turned out perfect. If anything I would use less seasoning next time. And yes I did cut the grass later on! 2 Quote Link to comment Share on other sites More sharing options...
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