NYSmokeEater
Found some matches.
- Joined
- Dec 26, 2010
- Location
- Massapequa Park, NY
Oh man, first time with black angus short ribs on the UDS. Dudes n Dude’ets I’m in love. After trimming the hard fat and removing the silverskin I just did kosher salt, pepper and garlic powder, set them in some hickory smoked at 300 for about 2 hrs(just took a while to throttle down) then sailed along at 255/265 for three more hours. Internal hit bout 207* when they probed like butter I’ll let the pictures do the talking.
I hope that you all had a fantastic Independence day, take care.
I hope that you all had a fantastic Independence day, take care.