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Hey Russ, I found you (actually ALL of us) a great source for whole slabs of short ribs. I went by the local SAMs club to pick up some lamb chops and I saw a couple guys that work at the meat counter that know me (I buy most of my meat at this SAMs). I asked them if they cut the short ribs in house.... Long story, short, if you buy the cryo pack (2 slabs ~12lbs) it's $3.24 a pound for certified angus choice. Uh, guess what we are having this weekend.... Big Grin Mo' better than the $5.99 a pound I paid at Fresh Market!!!
I cooked one of the two slabs of short ribs I got from SAMs. Weber Chicago Steak seasoning and Lawry's garlic salt, no Worcestershire. I did the entire cook at 250* this time. It took a lot longer, almost 7 hrs. It stalled at 185 for almost 2 hrs. I took them off at 196* and let the rest for a half hour. The results were better this time. In my wife's word meatier and juicier. I think the meat at SAMs is better than what I got at Fresh Market!! sadly no pics this time, I got a little too eager to chow down......
I discovered a couple packages of "shortened" beef short ribs at Sam's and gave them a whirl. I used the advice from this thread and ended up with the final approach below. They turned out wonderful.

Mustard Rub

* 8 pounds bone-in beef short ribs
* 3 tablespoons yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon apple cider vinegar
* Your favorite brisket rub

Combine the mustard, Worcestershire, and vinegar. Moisten all sides of the ribs with the mustard mixture, then dust the ribs heavily with the rub. Put into fridge overnight.

Wrapping Mixture

* 1/4 cup packed light brown sugar
* 1/4 cup honey
* 3/4 cup beef broth
* 1 tablespoon Worcestershire sauce
* 1 tablespoon apple cider vinegar
* 1/2 tablespoon butter

While the ribs are cooking, prepare the wrapping mixture. Place beef broth into a small saucepan and boil for about 10 minutes, or until the broth has reduced to about 1/2 cup.
Reduce the heat to low and add the remaining ingredients.
Stir and cook just until the sugar has dissolved. Remove from heat.

When the ribs are at 180 degrees or so, lay down a sheet of heavy duty aluminum foil in a 9×13 baking pan.
Add the ribs, meat side down, pour the wrapping mixture over them.
Put another sheet of aluminum foil on top of the ribs and crimp to seal the two sheets together.
Put the pan full of ribs back on the smoker for an hour, or until the ribs reach 200°f internal.
Remove the meat from the smoker, and allow to rest in foil for 15-30 minutes.
Serve drizzled with pan juices or your favorite barbecue sauce.

Timings for Cookshack

* Smoke box:
* 1.5 oz Apple (chips)
* 2.5 oz Hickory (one chunk)

* 225 degrees for 3.75 hours then raised to 250
* +5 hours move to steamer pan and add Wrapping Mixture
* +6.5 hours pull from smoker

A prime example of it's done when it's done! This is the 4th cook I have done of the "Dino/Fred Flintstone beef ribs. The first 3 took any where from 6 to 7 hours. This one took 8 hours! Initially I thought it was going to finish WAY too early! BUT it stalled at 187* for 3 hrs. Anyway, they were late but GREAT!

Look for chuck or plate short ribs, usually sold whole in a cryovac of three three-rib racks. I have been able to get the butchers at Sam's to sell me the whole cryovac. Also Restaurant Depot sells them. I prefer plate to chuck for meatiness and uniformity. Make sure you get choice or better. Watch out for too much fat in prime. Go for choice angus.

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