BBQ Freak
Babbling Farker
I cooked some beef short ribs again today and they came out awesome , I am thinking I like them more than brisket . they have just enough fat through the meat that renders out to make them so juicy and tender .
USDA Choice
these were some big ones and this is what I pay in Missouri .
pulled the skin off the back and trimmed all the fat down close because there is more than enough fat in the meat to keep it moist .
I stabbed the meat with a knife so the Worcestershire sauce and my coarse black pepper and Kosher salt rub would soak in .
four hours in and ready to put in a pan with a little apple juice and wrap .
cooked at 250 degrees and these because they were so big they took 8 hours .
the finished product and they were so good .
USDA Choice
these were some big ones and this is what I pay in Missouri .
pulled the skin off the back and trimmed all the fat down close because there is more than enough fat in the meat to keep it moist .
I stabbed the meat with a knife so the Worcestershire sauce and my coarse black pepper and Kosher salt rub would soak in .
four hours in and ready to put in a pan with a little apple juice and wrap .
cooked at 250 degrees and these because they were so big they took 8 hours .
the finished product and they were so good .
