Found some good looking, meaty beef short ribs at the store yesterday. After my last collosal fail on beef ribs (those were cut across the bones to about 1/4 inch think) I wanted to try them again.
Everything I read says this is brisket on a stick so I rubbed them down with Bovine Bold and tossed them on the Egg at about 230*
Pics to follow....
Everything I read says this is brisket on a stick so I rubbed them down with Bovine Bold and tossed them on the Egg at about 230*
Pics to follow....