Finally got round to doing short ribs in the kettle. Picked up a 3 bone slab Saturday noon-ish. Trimmed, cut to onesy bones, dry brine, fridge overnight. Slow rendered down all the scraps to brown crunchy bits and fat. Dog was a happy girl!
Sunday morning fire up the kettle, dust with BBBR, into the kettle.
First time trying out the new Smoke. That thing is sure handy. Nice to be able to track pit and meat from indoors and a couple floors up.
Hit it once with the beef love around 2.5 hours. It was about 195 when I pulled them, 5.5 hours. Wrapped and faux cambro for 1.5 hours.
When I unwrapped, we had to "just have a taste". A few minutes latter, one rib down. We could eat these way more often than any sort of healthy.
Stuffed the SnS pretty full at the beginning, never had to reload. Seemed like it could have gone another hour easy.
Tip of the hat to AR, and the Pit. With that kind of guidance, hard to go wrong.
The evidence ...
Three bone slab
Trimmed
Cut and dusted
Coming off
Unwrapped
Waiting (sort of) patiently
Sunday morning fire up the kettle, dust with BBBR, into the kettle.
First time trying out the new Smoke. That thing is sure handy. Nice to be able to track pit and meat from indoors and a couple floors up.
Hit it once with the beef love around 2.5 hours. It was about 195 when I pulled them, 5.5 hours. Wrapped and faux cambro for 1.5 hours.
When I unwrapped, we had to "just have a taste". A few minutes latter, one rib down. We could eat these way more often than any sort of healthy.
Stuffed the SnS pretty full at the beginning, never had to reload. Seemed like it could have gone another hour easy.
Tip of the hat to AR, and the Pit. With that kind of guidance, hard to go wrong.
The evidence ...
Three bone slab
Trimmed
Cut and dusted
Coming off
Unwrapped
Waiting (sort of) patiently
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