Found some good looking beef back short ribs at Restaurant Depot. Though a little pricey at $5.68 per, I had to have them.
Trimmed,prepped and seasoned them. I like to keep it simple with a little Montreal seasoning.
On to my Yoder 640 for about 6 hrs at 260-280. Wrapped em in foil with a little beef stock after 3 hrs.
Pulled em at 198 and rested for close to an hour in a faux cambro (ice chest)
Sliced em and ate em with fried taters and salad and I'm sure I added a little more girth to my belly. They was good.
Trimmed,prepped and seasoned them. I like to keep it simple with a little Montreal seasoning.
On to my Yoder 640 for about 6 hrs at 260-280. Wrapped em in foil with a little beef stock after 3 hrs.
Pulled em at 198 and rested for close to an hour in a faux cambro (ice chest)
Sliced em and ate em with fried taters and salad and I'm sure I added a little more girth to my belly. They was good.