It looks like you're new here. If you want to get involved, click one of these buttons!
Picked up some individually cut but extremely meaty beef back ribs. They were going for $2.39/lb which is a heck of a deal around here
Seasoned them with The Rub Co's Santa Maria Rub and hit lightly with my Pastrami rub which has Pepper, Coriander and some other stuff in it
then threw on the Large Egg in a shallow pan at 265.
After 2-1/2 hours, I poured a cup of beef broth in the pan and covered tightly with foil and let that go for about 1-1/2 hour. Then I removed the foil and let them cook for about 20 minutes.
Those are so good it has to be a sin....
Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper, 26" Weber, 22" Weber Performer. Most have custom handles made by me.
"Just living from one cook to the next"