sub333 Posted July 31, 2020 Share Posted July 31, 2020 Had another crack at beef short ribs, courtesy of Turner & George. Weber briquettes and oak/olive chunks, smoked at 240°F approx for 9hrs. They're resting now, ready to serve in half an hour. Serving them with Hawksmoor mac & cheese and grilled corn with Sriracha butter. Pic was shot after about 7hrs. Was tempted to take them off because they hit 200 internal temp, but gave them a bit longer and probe slid in like butter. 3 Quote Link to comment Share on other sites More sharing options...
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