Thread: Sausage and Smoke Cooking

Man I don’t even like Reese’s cups, not a fan of peanut butter, but with bacon it would be tolerable

Oh and why didn’t your phone number work for me?

Oh and why didn’t your phone number work for me?[/QUOTE]

You probably had an old one. I will PM with the new.

Pictures will be coming later, brisket has been sweating I. The Salt and Pepper, Armadillo Eggs are chilling with the bacon wrapped Hebrew Nation hot dogs and Super Duper Hamburgers with cheese and onions and pickles inside. Then I’ll put on 8 racks of ribs tommorow morning to go along with all the rest. The brisket starts tonight around 6 pm

Happy memorial weekend gents!

I found some nice-looking beef short ribs at Wal Fart. Here they are sitting under my homemade beef rub:

Load up the Vision with Royal Oak XL Lump and hickory chips.

On at around 275 for-I'm just guessing-4 to 5 hours. "They're done when they're done," as we smokers like to tell impatient guests.

And now the waiting begins...

I've never done short ribs on the Traeger or any other type of smoker/cooker so I'm looking forward how this cook comes out.

I have a killer recipe for short ribs but they're seasoned, then browned in oil and then simmered in a stock till tender then drained. Then they are coated with a glaze made with; hosin sauce, minced garlic, minced ginger, honey and Chinese Hot Chile Paste with garlic.

I'm thinking that if those ribs come out nice and tender that the glaze would be great on them cooked this way as after the glaze is applied to the braised ribs they are put on the grill for a few minutes.

Roy, your recipe sounds fantastic. I love those types of homemade Asian meat sauces. I don't do enough of that, as it seems my default on the smoker is more traditional southern barbecue cooks. I've heard that short ribs are awesome in a slow cooker with the right sauce too.