Ready to eat...who's hungry.
Thanks for lookin y'all. Hope y'all had a fun time. Sorry I couldn't share more than q-view with y'all. Lol. Til next time.
Looking great! Next time see if you can get them in a chunk instead of sliced and cook 'em kind of like Brisket to an IT of about 200-205° or until they pass the toothpick or probe into Butter test
Short ribs have definitely spoiled me! Talk to the butcher where you got those and ask if they can get you chunk of them not cut into strips already. I've fixed them both ways, and while the sliced ones are great, I still prefer one big boneless chunk of 4 to 6 pounds.
Wishing I was smoking some today instead of having the MIL's attempt at Turkey and dressing