(ASAP) beef shortIES

Method

1. TRIM
   Start by trimming away any excess silver skin and membrane from the top of the ribs. Separate the rack into individual ribs or two-rib portions, depending on your preference. Score the membrane roughly 1 inch apart.
2. rubCoat lightly with mustard. This acts as a binder, helping the seasonings stick to the meat while adding little to no noticeable mustard flavour once cooked. Add a medium base layer of Misty Gully Garlic Butter. Finish with a heavier layer of Misty Gully Brisket Rub. Make sure the ribs are evenly coated for maximum flavour in every bite.
3. SMOKEPreheat your smoker to 320F/160°C. Add Misty Gully Hickory Wood Chunks and place the ribs in the smoker. Smoke for approximately 2–3 hours, or until a rich, dark bark begins to develop and the internal temps hits approx. 74c..
4. SPLASH & WRAPOnce the bark has developed nicely, add a splash of liquid (beer, tallow, butter, stock – your choice!) before wrapping the ribs tightly in heavy duty BBQ foil.  If you’re in a rush, crank the smoker slightly to 350F to power through the stall.
5. probeAfter 60-90 minutes your Shorties should almost be done. When trying to rush a typical long low and slow cook like this, the trick is to make sure you push right through to the high 90’s internal temp © before removing from the smoker. We like 98c. Test their done by probing. They should probe like butter with next to no resistance.
6. restOne action per step. Temperatures in °C. Once tender, remove the ribs from the smoker and allow them to rest, wrapped in a towel, stowed in an eski for 30 minutes. Unwrap, serve and enjoy!