Short Ribs are the same as rib tips?
Looked at them again at Sams and they are sliced 1/2" thick with 1"of meat on top the bone. Would like to know how you guys cook these.
This is how I cook them:
1. Trimmed and injected with Kosmos reserve blend brisket injection (wanted to try something different)
2. Into the fridge overnight
3. Rubbed with EVOO (Extra Virgin Olive Oil)
4. Seasoned with Pitmaker Don Brisket rub
5. Onto pit @ 285 for 3 hours. I used Lumberjack Oak-Hickory-Cherry (OHC) pellets
6. Wrapped in foil with Beef Consomme
7. Cooked for another 2 1/2 hours until probe read 200 degrees. I ended up going over to about 202.
8. Pulled and let rest for 20 mins or so.
Here is a post :
https://pelletfan.com/index.php?topic=405.0