Alright I’m going to stop this shit. Got a nice 4.5 lb chuck, doing some PSB inspired pepperoncini sammies tomorrow for dinner. Looking forward to it, not looking forward to working in mid 30s in the process but can’t get cold blood without some cold.
Absolutely ridiculous how hard it was to find dino beef ribs. Finally found a place 30 mins away in Cabot AR that butchers their own cows. Had to buy the plate ribs frozen so hopefully that doesn’t mean a significant dip in quality.
The ones I cooked this past weekend were from frozen. Got them from a guy at the local curb market who raises and butchers his own stuff. As long as it’s vacuum sealed, only you will know they aren’t fresh.
he’s just mad I’m like 12 years older yet still look younger than him. Time has not been friendly to devine (or maybe he’s always been ugly idk)
i haven’t aged since high school (I should have just said I looked much much much much better than him)
Never added broth to coals before, sounds like minimally heavy & bad smoke and at max, an extinguished fire. But you do you babe.
Fuck foil & broth. Absolutely 0% necessary for beef short ribs, one of the fattest and moistest cuts of meat ever. Wrap loosely in butcher paper WHEN DONE and let rest for 1-3 hours.
No. Salt pepper (like a brisket) throw on the smoker at 225-275 and smoke until they’re done and the probe goes in like butter. Wrap and put in cooler for at hour+ and then serve