tedmus Posted March 1, 2021 Share Posted March 1, 2021 I think one of my favourite cuts to smoke as they are so easy. Couple of chunks of cherry wood in with the charcoal and smoked on the kamado for around 6 hours, temp kept between 250 - 280f. Smear of hot sauce as a binder then liberal coating of salt and pepper. Spritzed a few times with water during the cook, no need to mess about with short ribs I think. 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 2, 2021 Share Posted March 2, 2021 Beautiful 👍 Ice. 1 Quote Link to comment Share on other sites More sharing options...
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