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Saturday Night Short Ribs...

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hapster
hapster Posts: 7,503
Thawed some beef short ribs... Didn't realize they were boneless till I had them out of the wrappers. Oh well, I guess they'll just be like large burnt ends. 

Rubbed them with Dijon mustard and then a good coat of Meat Church Holy Cow...

indirect on the egg with a couple of chunks of oak at about 225° dome... I'll give them 4 or 5 hours and then take a look. Probably let them run up to about 190° IT and then check for tenderness 

annoyingly out of order pics to follow...

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