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Short ribs


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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.






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