Took Mrs philpom and our daughter to the local farmers market this morning and came home with a chore!
These "short ribs" are from a local ranch, Neu cattle company. I really like supporting the local folks. They are nearly 16" long. I seasoned them with:
Prepared the Primo with fogo and hickory, locked it in at 250°f for almost 4 hours. Pulled the at 205°f - 208°f internal temperature.
More pics...
Extremely juicy and amazing beef taste and aroma. I also picked up a rack of locally sourced wagyu beef ribs that I'll be smoking in the near future from a different ranch
These "short ribs" are from a local ranch, Neu cattle company. I really like supporting the local folks. They are nearly 16" long. I seasoned them with:
Prepared the Primo with fogo and hickory, locked it in at 250°f for almost 4 hours. Pulled the at 205°f - 208°f internal temperature.
More pics...
Extremely juicy and amazing beef taste and aroma. I also picked up a rack of locally sourced wagyu beef ribs that I'll be smoking in the near future from a different ranch
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