Sunday football short ribs, and Meathead rub test
Scored a couple of packages of bone-in short ribs on a BOGO deal at local QFC (Kroger) and figured they would be good for some football dinner and a test of my new bottle of Meathead Red Meat rub. No real prep or dry brining, just applied the rub about an hour before putting them on the Silverbac at 250F.
Took almost six hours to reach probe tender and 203-ish temp. They looked a bit dry, but were actually really moist under the crust. The flavor was familiar to the original Cow Crust.
Scored a couple of packages of bone-in short ribs on a BOGO deal at local QFC (Kroger) and figured they would be good for some football dinner and a test of my new bottle of Meathead Red Meat rub. No real prep or dry brining, just applied the rub about an hour before putting them on the Silverbac at 250F.
Took almost six hours to reach probe tender and 203-ish temp. They looked a bit dry, but were actually really moist under the crust. The flavor was familiar to the original Cow Crust.
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