Jerome D.
TVWBB All-Star
I got my hands on some nice meaty beef short ribs. With this being my first time working with North Atlantic olive wood, I took a "less-is-more" approach and didn't use any rub, just plain old salt & pepper, as I really wanted to taste the smoke in it's purest form. I scored the surface of the meat to try and create more surface area for bark formation, and after seasoning the ribs, let them cure overnight. After 6 hours on the WSM at 275deg, the meat was quite tender and had a good bark-to-meat ratio. It reminded me a little of mesquite, but significantly milder. Overall, I was happy with the results, and look forward to experimenting with mixing olive wood with other woods.
-Jerome
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-Jerome
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