Chris Lynch
TVWBB All-Star
Nothing quite like waking up and running 10 miles through the streets of Philadelphia with 38,000 people to build up an appetite. The blue circle is the top of city hall looking very tiny about 6 miles away.
I did all the prep the night before knowing I wouldn't have much time. The short ribs were rubbed with some beef rub, and the spares were coated with yellow mustard and then rubbed with modified Willy's
Thanks Mike Coffman for the recipe from BBQ pit boys. I seared the short ribs and went low and slow on a bed of potatoes, onions, mushrooms and broth. Then I braised them every 45 min.
Until the internal temp was 185
I sprayed the ribs with apple cider vinegar, yellow mustard and salt.
here they are done!
oh and the Mrs made some quinoa salad with green onion, walnuts, cranberries, lemon juice, bell pepper and cilantro.
Here's a shot of a short rib that was sitting under the spares. I didn't have a probe on them so I just let them go with the ribs for a total of 5ish hours or so. Very tasty.
And plated! I threw some corn on the OTS too.
I did all the prep the night before knowing I wouldn't have much time. The short ribs were rubbed with some beef rub, and the spares were coated with yellow mustard and then rubbed with modified Willy's
Thanks Mike Coffman for the recipe from BBQ pit boys. I seared the short ribs and went low and slow on a bed of potatoes, onions, mushrooms and broth. Then I braised them every 45 min.
Until the internal temp was 185
I sprayed the ribs with apple cider vinegar, yellow mustard and salt.
here they are done!
oh and the Mrs made some quinoa salad with green onion, walnuts, cranberries, lemon juice, bell pepper and cilantro.
Here's a shot of a short rib that was sitting under the spares. I didn't have a probe on them so I just let them go with the ribs for a total of 5ish hours or so. Very tasty.
And plated! I threw some corn on the OTS too.
Great looking cook buddy, you nailed that one! 
