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Short Rib and Grits

Short Ribs on the menu tonight. 
Started by trimming and salting the ribs yesterday afternoon for an overnighter in the fridge. 

A little Oakridge Black Ops rub and 3.5hrs indirect at 225F on the medium. 

After 3.5hrs of braising on the cooktop. Loving my new braising pan from Demeyere. It’s a heavyweight. 

Whipped up some speckled white grits from the good people at Logan Turnpike Mill in Blairsville, GA with some freshly shredded gouda. Reduced the braising liquid for a sauce. 

I’m terribly hard on myself when it comes to “chefing” but I actually impressed myself with this one. 

Thanks for looking.