Quote:
Originally Posted by Baby Lee
Must've put this on your dream board, Ballistic Dude puts out a video today that should prove somewhat helpful
Bullet Points -
Beef short rib from the butcher, preferably 4 rib sections, 3 rib sections acceptable.
Remove membrane
Soy sauce glaze
Kosmos 'Cow Cover' Rub
Water bottom smoker
250 degree environment with hickory hardwood
no foil
low 200 degree internal temp, after 5 hour smoke [time more important than temp]
10 minute rest
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I saw that one, it just seems too easy, too not-FMB like, but I may have to try it..