My dad has been in rehab after some scheduled open heart surgery, which prevented me from smoking my beef chuck short ribs on Memorial Day weekend. But I’ve found time to do it today, so here we go!
Trimmed ‘em up nice, just a little Worcestershire sauce to help the 50/50 kosher salt and cracked black pepper stick to the meat. Small rack downstairs, big rack upstairs.
Will wrap at 160-165 and finish somewhere in the neighborhood of 203-205.
Trimmed ‘em up nice, just a little Worcestershire sauce to help the 50/50 kosher salt and cracked black pepper stick to the meat. Small rack downstairs, big rack upstairs.
Will wrap at 160-165 and finish somewhere in the neighborhood of 203-205.
