lantern
is One Chatty Farker
Snow and a diet are not gonna stop me from taking advantage of the beef rib prices I've been getting or any other deal for that matter(I'm looking at you $1.38/lb pork butt down the street).
Anyway...
Picked up some beef short ribs from Harris Teeter. As you can see they are IMPS 130 ribs from the chuck section. I love these things. The meat is usually even and cooking is fairly straight forward.
The seasoning is Oakridge Santa Maria as well as Oakridge Black Ops. The charcoal is my usual Royal oak on top with Stubbs on the bottom. And my woods are fruita wood's cherry at first and then apple on the end. Cooking between 250-275ish, but won't hurt my feelings if she rides up to 300 for a while.
Hopefully I'll get two more sets of pics with this. One mid cook and the next being the finished product.
Yes, these WILL be fun getting out of the rib racks after they start to draw up, but I'm used to it.:heh::heh:
Tunes for the cook..
Anyway...
Picked up some beef short ribs from Harris Teeter. As you can see they are IMPS 130 ribs from the chuck section. I love these things. The meat is usually even and cooking is fairly straight forward.
The seasoning is Oakridge Santa Maria as well as Oakridge Black Ops. The charcoal is my usual Royal oak on top with Stubbs on the bottom. And my woods are fruita wood's cherry at first and then apple on the end. Cooking between 250-275ish, but won't hurt my feelings if she rides up to 300 for a while.
Hopefully I'll get two more sets of pics with this. One mid cook and the next being the finished product.
Yes, these WILL be fun getting out of the rib racks after they start to draw up, but I'm used to it.:heh::heh:
Tunes for the cook..
