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Short ribs

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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. 

 

IMG_20200731_171919_034.jpg

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This was end result. 

Very happy with the beef - falling off the bone but still had good texture. Will definitely do them again! 

20200731_194517-01-01.jpeg

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