This was my first time smoking short ribs. I've also never eaten them like this, meaning, fully intact. These things were probably 60% fat, it was crazy. Is that normal? DELICIOUS, but what a mess to eat (unless I'm doing something wrong). These were also from a local guy who raises a cow or pig each year. We always get a half cow or pig from him when he raises one. Grass fed and finished, not pumped with chemicals or other wizardry. They just live in his backyard lol.
Smoked at 250° and pulled off at 200° internal. The smaller ones took 5 hours and the larger ones were 6 hours.
by No_Series_4448
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Forgot to mention i used Traeger’s “Beef” rub and man, it’s great. All of their rubs I’ve tried have been fantastic.