Pork Short Ribs

For the first Summit Charcoal Smoking Job I decided to go for some Pork Short Ribs.
If you have never had one – Try it!
I prepared them the day before like “regular” pork ribs. I covered them with a self-made MagicDust and of course removed the membrane.
I put them into the fridge over night.
The next day just before the meat hit the griddle I also put some brown sugar on them.

The handling on the grill/smoker is more or less the same like with beef ribs. I aimed for constant 130°C ( 265°F) for the first 3h and 140°C (284°F) for the rest of the time. For the smoke flavour I chose Hickory wood chunks. That’s it. No wrapping eg.
For the first 2.5h I spritzed the meat every 30-45 minutes.

The Weber Summit Charcoal did an absolutely fantastic job! I love it!!

Hell Of A Grill !!

Here are some impressions:

65 Weber Briquetts for this job and the leftover after 6.5h

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