A social media video inspired us to smoke beef short ribs this week. We picked up the ribs from our local butcher and removed the bones. We trimmed the meat and cleaned one of the bones. Then, we seasoned the meat and wrapped it around the bone. Finally, we tightly wrapped the meat with butchers twine and was ready to smoke the ribs. Take a listen to this episode to find out how it turned out.

Here is a link to the original video that inspired our smoked beef short rib experiment

If you want to see the butter overuse by the Mad Scientist. Also enjoy the comments.

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Tip

1. Smoke to only 190 vs 195 / 200
2. Add additional pepper
3. Towards the end of the smoke when you wrap consider adding a seasoning with some sugar

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