BBQ and country blues - 7 bone short ribs

[edmonds]

Smoking a rack of beef short plate ribs, from homegrown Dexter cow.
And fingerpicking "C.C. Rider" from Mississippi John Hurt.

Trimmed, slathered with hot sauce, dusted with salt and pepper, smoked 6 hours at 275F, rested 1 hour, sliced into individual bones.
Man was it juicy. Check out the slicing in video.

https://youtu.be/fMRT4U29GYY (3:30 min)

For those who don't like videos, here is a picture.

 

[Mike Twangzer]

Dang that video is nice !!! I visit your channel for the music ..... but stay for the food :-D

 

[Stingerhook]

Looks good Steve.

 

[scp]

Ribs looked good...enjoyed the video!

 

[Dr. Trout Bum]

Dang!

 

[Big George's BBQ]

Looks good to me

 

[edmonds]

After removing the top layer of fat, there was now a thin layer of meat on top, with a thin layer of fat underneath it, and then the thick layer of meat on top of the bones. I left this as-is.
Would you remove these top 2 layers before cooking?

 

[Bluebird]

That's an awesome meal!

 

[jzadski]

One of my favorites and you did a great job!

 

[mchar69]

Would you remove these top 2 layers before cooking?

I wouldn't - looks delicious - look at the juice squirt out!

 

[Smoke on Badger Mountain]

Ribs look delicious, music is great. Thanks for sharing. Just subbed!