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Unread 11-27-2013, 11:26 AM   #6
is Blowin Smoke!

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Join Date: 10-03-12
Location: Gastonia North Carolina
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Originally Posted by sliding_billy View Post
Marbling looks good for a steak prep, but I would still low and slow it like a normal beef short rib. It is chuck after all.
They are about the size of a strip too, so I'm thinking indirect on the kettle for about 2 hrs or so at about. 300. Sound about right? I will post the cook later when it happens however I decide to do it.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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