We've been buying beef and pork from a local farm since the beginning of the year. The are a small farm and have meat available every few months. When they announced they were gonna have some of their kettle slaughtered, I asked if they could have the butcher do special cuts. They were happy to oblige and so we got some excellent short ribs.
The right way to cook this is on the offset and that's what I did. L&S at 275ish using oak and Oakridge Black Ops. As you can see, the meat has a very dark red color. This is partially because of the breed(Fleckvie) but also because how these are raised. Ribs were smoked and wrapped in BP when they hit 180F. Plenty of fat so no need for tallow [emoji3]. When they probed tender, I let them rest in the oven for about an hour.
I think the photos speak for themselves. The ribs came out amazing.
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The right way to cook this is on the offset and that's what I did. L&S at 275ish using oak and Oakridge Black Ops. As you can see, the meat has a very dark red color. This is partially because of the breed(Fleckvie) but also because how these are raised. Ribs were smoked and wrapped in BP when they hit 180F. Plenty of fat so no need for tallow [emoji3]. When they probed tender, I let them rest in the oven for about an hour.
I think the photos speak for themselves. The ribs came out amazing.
Verstuurd vanaf mijn SM-A528B met Tapatalk
