I decided to put on a big feast today because of the great boxing card this evening.
I was up at 4:30am this morning to put the beef short ribs on. Seasoned with Franklin Brisket Rub!
I smoked them on the Pro 575 for 12 hours at 230f then rested them down to 160 before serving.
At different points through the day I added pork belly burnt ends, baby backs and some wings.
Can’t recommend Meat Church’s Holy Gospel and Hot Honey Hog on ribs enough. They both give amazing colour. I also spritzed these with a mix of apple juice and Jack Daniel’s every hour.
Everyone seemed to enjoy the food and there’s plenty left for tomorrow.
by s1nner_88
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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Looks great bro!!!