Took my visitor from California to Tuscan Meats to get Chianina short ribs since he wanted to smoke some ribs in the pellet grill.
We got 3 huge frozen beef short ribs slabs and there was a 25% sale on frozen meats including tomahawk steaks and porterhouse. Brought it home, defrosted overnight, did a dry rub, and the boys smoked it for 6 hours and then wrapped it along with some Chianina Tallow that we went back to pick up.
The result was phenomenal. Super juicy ribs packed with flavor with a good crust that wasn't dry. Recipe here:
2 tablespoons black pepper
2 tablespoons of kosher salt
1 table spoon garlic power
1/2 table spoon of onion powder
1 teaspoon of chili powder
1/4 teaspoon cayenne powder
Put in the smoker at 275 F check in an hour.
Put the tallow in the tray alongside the ribs to add smokey flavor and melt down.
Temperature should be 225 F for 6 hours, check every hour.
Drizzle meat with tallow and wrap the meat in butcher paper at 190 F internal temperature with the meat side up and bone down.
Bring it back to smoker and smoke until internal temperature is 200-205 F.
Let it rest for an hour then cut.
Enjoy having your tastebuds explode with joy.
