Cherry wood smoked beef short ribs - First attempt
My first time making beef short ribs!
I smoked them low and slow for 4 hours over cherry wood, then wrapped them in butcher paper with some butter and a small splash of organic apple juice to finish them off.
I’m really happy with how they turned out. They developed a beautiful smoke ring, and the smoke flavor was exactly what I was aiming for—definitely noticeable, but not overpowering. The beef still remained the star of the show.
Oh, and before getting roasted for my knives… I finally orderd a proper set of sharp ones. 😂😂