I got my hands on some beef short ribs.
The idea was to make them on my lovely SS Performer with the Slow-N-Sear insert, but the weather was not great and windy so I decided to got with a WSM.
Because of the small amount of meat I finally decided to use the 18.5″ WSM.
I prepared the meat by removing the top fat layer (kind of a membrane) and used table salt to start a dry brine over night.
1.5h before the meat hit the griddle I put it out of the fridge and let the pieces come to room temp.
The smoke wood was only hickory.
If you like beefy flavor you definitely have to give this a try – Easy and delicious.
Here are some impressions