Quote:
Originally Posted by GloryDayz
I'm going to ask FMB to get off his ass and figure out a way for us to make them (not in his meat Jacuzzi thing {I don't have one]). What to aske the butcher for, then what to do on the grill. I could Bing it, but I'm sure he'd prefer to use "CP" to the wife as his excuse for perfecting it this week..
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Must've put this on your dream board, Ballistic Dude puts out a video today that should prove somewhat helpful
Bullet Points -
Beef short rib from the butcher, preferably 4 rib sections, 3 rib sections acceptable.
Remove membrane
Soy sauce glaze
Kosmos 'Cow Cover' Rub
Water bottom smoker
250 degree environment with hickory hardwood
no foil
low 200 degree internal temp, after 5 hour smoke [time more important than temp]
10 minute rest