Did some more whole beef short ribs over the weekend. Used some A1 rub that I picked up. I'm not much of an A1 guy for steaks but I think it works great on roasts or smoked beef thats cooked well past well done to become tender. Went on the UDS at 300° for 3 HR and then into a covered foil pan with a mixture of A1 sauce and beef broth. Took the internal to about 210° this time. They came out great! Here's a few pics
Thanks for taking a look!
Thanks for taking a look!