These are whole beef short ribs. For my rub I used Meat Church, Holy Cow rub with extra kosher salt. I put them on at midnight at 225 degrees, and took them off at 2 PM when the temperature hit 201. They came out great, they’re so tender that you can just shake them off the bone without even cutting them. Might be the best ones I’ve made so far!
by Classic-Oil-3688
4 Comments
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Those look so good!
These look great. Thanks for your recipe. I have always wanted to try these and I am getting my Pro780 out of storage after a move and will try these this weekend . Thanks again.
Looks delicious!