Last Saturday I picked up a couple pack of Beef short ribs.
I have smoked these several times, and really like the flavor.
I rubbing all of them with EVOO, and then half of them with a Sweet and smoky rub.
The other half were rubbed with brown sugar, pepper, and garlic powder.
Into the MES at 215 degrees for 4 hours. AMAZEN smoker loaded with hickory and cherry.
The flavor was great, but they needed to cook a little longer. Just not
as tender as they usually are.
Thanks for looking.