Hey guys, it's been a while since i've been on here. Went to the mercado yesterday and found some noice meaty beef ribs. Seasoned them with killer hogs AP seasoning and some montreal steak seasoning too. Tossed them on the santa maria and cooked over mesquite lump and hickory chunks. Once it hit 170 I.T i put them in an aluminum pan with some onion and beef broth until they hit 200. Took about 3 and a half hours but it was well worth the wait. Left them to rest for about 20 mins (thats all we could wait) paired it with fresh garden salad, some leftover mashed potatoes and of course a nice cold brewski. Cheers \m/
