If you prefer the
"stumpies" to the "flanken
cut" short ribs ... they are best smoked
"low and slow" using the Meat Masters
"225 Slow-Smoke Fire©", as pictured
above. Stumpies aren't much of a meatload .. so
you may have to cut back on the coals. Use only a
half second layer (on the fire-starting side)
instead of a full second layer. Typically sold
attached to the rib bone .. you can leave the
meat attached to the bone or remove the bones. We
prefer removing the bones to get more "Bovine Bark©"
seasoning on the meat surface and save the bones
for another purpose.
We freeze the short rib
bones for use later in autumn when we make a
large batch of smoked beef stock for winter
stews, gravies and chilis. Short rib bones have a
fair amount of marrow in them and are excellent
for making beef stock. And making your own smoked
beef stock is easy and better than buying the
canned stuff at the grocery store. Your stews,
gravies and chilis will have much better flavor.
Upcoming Meat Masters
Radio shows will cover how to smoke the
"stumpies" ... as well as how to easily
make smoked beef stock. Go to next page .. click here.