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Basic Short Ribs On A Crisp Day
dbCooper
Posts: 2,683
High today was about 3 F, not complaining as no ice/snow in my future. Had three bones coming in at around 1.5 lbs. dry aged for about a week, Dizzy Pig Red Eye Express. Somewhat turbo at ~300F for four hours, with B&B charcoal and oak chunks. Simple side of jalapeno coleslaw.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
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Nice to see you posting - and such a clutch cook at that! Now don’t pull a real D.B. Cooper and go into hiding on us again! 😉
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Way to surface and in fine style. Love me brisket on a stick. Did them justice right there.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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