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Old 04-17-2019, 07:31 AM   #3
is one Smokin' Farker
Join Date: 06-05-17
Location: Minneapolis, MN
Name/Nickname : Adam

Originally Posted by nsantole View Post
I am doing some beef short ribs and have only done them a few times. came out ok both times but I know they can be better tenderness wise. any suggestions on cooking method? temp, wrap? dont wrap? I will be using a WSM

What do you mean by individual cut?

Flanken? English? Just the plate cut into individual bones (one long rib)
22.5 Weber Kettle, The Good One Open Range

Last edited by PnkPanther; 04-17-2019 at 07:31 AM.. Reason: Picture too big
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