Do you even Beef Rib, bro?

Some may have seen my post last week that I came across a case of 1855 Beef Short Ribs at a Restaurant Depot that was on sale. I'm glad I had some extra space in the deep freeze. They all went there, except on rack that I could smoke this past weekend as a tester.

Got it trimmed up and rubbed. I used 2 different rubs to try out the difference. On the left is simple S&P, then on the right is Pecan Lodge rub recipe.


Wrapped up and ready to go into the fridge overnight.
http://s223.photobucket.com/user/fullstraps/media/FOOD/IMG_20140412_212009_724.jpg.html

Onto the smoker with oak chunks
http://s223.photobucket.com/user/fullstraps/media/FOOD/IMG_20140412_212009_724.jpg.html

Just about done


Letting it rest before cutting


On the cutting board (also smoked some baby backs as that is what the wife likes)


Mid bone


Thanks for looking.

The salt and pepper was good, but the PL rub was just a bit better. I think it is the garlic in there. I think I need to kick up the pepper, but I think I have it down. I'll post up the recipe when I get home this evening. I got it from when Diners, Drive-Ins and Dives was at Pecan Lodge a few years ago. They didn't give out exact amounts but said what all the spices were (if they didn't leave out something or say if some different than what they were putting in). I don't think he tried to hide anything because it was back before he became "famous". I think what makes it unique is he uses chili powder and mustard powder.