Thanks for the help on previous string for recipe. I'm trying this method which looks awesome http://www.slapyodaddybbq.com/2013/0...ef-short-ribs/ but I'm skipping the spray bottle for now. I'm admittedly a bit nervous about the foil coming up (I'm 2 hours in right now). But big frustration is no internal temperature recommendation. Anyone have guidance on that?
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Beef Short Ribs
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I'm a bit late as well to this post. It caught my eye because I just did shorties yesterday. Salt the night before, garlic and pepper before going in. No foil, no spraying. The shorties vary everytime I get them.... some more marbled than others. I do check temps but, when smoking I tend to check for texture more than temps.
I would like to know how your shorties turned out, as I've never followed that guy's recipes. Seems like an over-kill to me... way too many ingredients for something that is so tasty by themselves, as short ribs are.
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