Originally Posted by sliding_billy
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