Damn these are good. Been wanting to try for quite some time but never see them at the store. Finally just asked the butcher at the grocery store if they had any short ribs not cut and he pulled this rack out for me. Had to trim a little fat and silver skin off, making these a pretty damn expensive smoke but what a treat. It was like a little mini brisket. Salt pepper garlic at 250 on my egg for around 6 hours, no wrap till a 45 min rest on the counter in foil. Next time I’ll use less salt, with the lesser mass of actual meat I went overboard thinking it was like a brisket that couldn’t be over salted. Ide possibly try wrapping next time so I could take the internal temp a few more degrees. I pulled these at 200 but I’m thinking the thickest part of the rack was less. There were just a couple bites that the fat could have rendered a little more. But all in all I’m happy with the results !
by Terpfarmer420