These are the ribs before prep--quite meaty and thick, definitely not like the fatty things I see at most of the grocery stores. The only change I made to the RibDog recipe was to only partially score the ribs, and not score the meat all the way to the bone.
Using the rub recipe he used, I generously covered the ribs and let them sit for a couple hours in the fridge then on the counter for 30 minutes.
Into the smoker set to 275* with a couple chunks of hickory and setting on the smoker racks. Once they hit an internal temperature of 160*, I pulled them out. They almost looked good enough to eat right now, but they still needed the marinade bath and foil.
I prepared the marinade to the recipe and inserted the ribs in foil then covered them with the marinade. Into the smoker for a little over an hour and pulled at a temp of 197*. After they set for 15 minutes in the enclosed foil packet, they looked like this.
They turned out very flavorful and tender. My wife doesn't like beef short ribs, so I got to eat these all by myself, dinner and for lunch the next day.
RibDog. Thanks for posting the results from your class. I'm glad I gave this a try, and I'll definitely be doing this again.
Certainly, if you've got more recipes you'd like to post, please do so. I've picked up peach preserves and ribs to give your rib recipe a try.
