Here is an image of 6 pounds of beef short ribs on the way to becoming Dr. BBQ's SHORT RIBS WITH BABY BELLAS AND PORT WINE from his new book "Barbecue All Year Long" [page 239]
This shot taken after 2.5 hours in pecan smoke at 225. They smelled as good as I think they look.
I transferred them to a foil pan and added the baby bellas and port wine and beef broth, and returned to cooker. An hour or so later, my neighbors were yelling over the fence, wanting to know what the fark I was cooking that smelled so fantastic.
This is a great recipe, Ray. It is definitely one of the most aromatic things I have cooked in a long time.
This shot taken after 2.5 hours in pecan smoke at 225. They smelled as good as I think they look.
I transferred them to a foil pan and added the baby bellas and port wine and beef broth, and returned to cooker. An hour or so later, my neighbors were yelling over the fence, wanting to know what the fark I was cooking that smelled so fantastic.
This is a great recipe, Ray. It is definitely one of the most aromatic things I have cooked in a long time.