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[Free Mr. Tony]

I bought these with the intention of cooking them on my new smoker that was supposed to be done recently. They are a little behind with delivery so these were made on the Pitboss vertical.

They are prime Chuck short ribs from fresh market. I've bought them in the past and they were hit or mis with how meaty they were. These seem to be really nice so far.

I salted them last night, then added some of the pictured salt free rub, along with some black pepper this morning. The spice house salt free rub is terrific. I made some skirt tacos with it a couple nights ago that were amazing.

I cut off a little hunk from the upper left corner in the picture from above. Dipped lightly in my BBQ sauce. It was the best short ribs I've made just from that taste. They are resting in a cooler now. Will post cross section later if they are as good as I think they may be.

[pmillen]

They look irresistible.

[Free Mr. Tony]

They look irresistible.

Thanks. Seldom do things live up to my expectations. These were every bit as good as I had hoped.

[Kristin Meredith]

They look really, really good!

[yorkdude]

Holy smokes those look fantastic.

[Bar-B-Lew]

Oh my do those look great!

[okie smokie]

 Gotta get sum tomorrow at Costco.  $4.50 lb. this weekend.

[ylr]

At what temp, and for how long?

[Free Mr. Tony]

Gotta get sum tomorrow at Costco.  $4.50 lb. this weekend.

That's a good price. I believe these were 6.99/lbs.

At what temp, and for how long?

I had the pit boss set at 250. I was gone for part of the cook ,and didn't pay much attention to temps. The Pitboss tends to have a mind of its own. It could go anywhere from 200-350 when set at 250. It took around 5 hours to be probe tender. I let them sit out 15 or 20 minutes, and then wrapped and into a cooler for about 2 hours.

[okie smokie]

I note that you also use a cookie sheet and wire grid to cook over.  Should be perfect for that kind of cook. Less pit cleanup is a good thing. Not too much fat to worry about. ?

[okie smokie]

Correction: the Costco price was $4.99 for the chuck short ribs. Prime, reduced from $6.99.  I got a pack of 4 (instead of and split that in half -froze two and two are wet aging.  Will do them this next week.
Should I use a sugar based rub or Montreal Steak Seasoning? I have a coffee based rub similar to the one you used but not a fan of coffee rubs. I assume you never foiled these ribs.   

[Free Mr. Tony]

Correction: the Costco price was $4.99 for the chuck short ribs. Prime, reduced from $6.99.  I got a pack of 4 (instead of and split that in half -froze two and two are wet aging.  Will do them this next week.
Should I use a sugar based rub or Montreal Steak Seasoning? I have a coffee based rub similar to the one you used but not a fan of coffee rubs. I assume you never foiled these ribs.   

I would lean toward the Montreal Steak, but the meat is so thick I don't think anything would really overpower it. I've used a traditional BBQ rub on them before. They weren't anything special, but not bad either. I did not foil. I can't remember the last time I wrapped a brisket or beef ribs.

I tend to like  Southwest type flavors on my briskets and beef ribs. I have a pretty standard BBQ rub that I make and almost always have around. It's got a lot of sugar, but also a lot of chili powder and cumin that give it the southwest slant.

I note that you also use a cookie sheet and wire grid to cook over.  Should be perfect for that kind of cook. Less pit cleanup is a good thing. Not too much fat to worry about. ?

I do use one most of the time, especially in the vertical. There is plenty of room for them, and it doesn't matter if something is underneath that way.

[okie smokie]

Here is my finished product.  Two prime ribs, not the biggest but nice. Salt and Pepper and beef consume during the crutch.  250* all the way: 3 hrs naked, meat up, 2.5 hrs in the crutch with meat down, consume, butter. Final temp 200*.  We enjoyed them, they were moist and flavorful.  But not worth 6 hrs. Rather have pork spares.
First pic is after the 3 hr smoke before the crutch (with water pan). Second pic is done and sliced. 

[Ralphie]

Pics look great. This thread has motivated me to pull a beef rack out of the freezer. Going to fire it up on Sunday.

[Free Mr. Tony]

Those look really nice. I had one sandwich from mine,and froze the rest for other uses.