Everyone(but me) has the rona. Means perfect time for experiments!
2-1-1 @ 275 on the ribs instead of my usual 3-2-1 @ 225.
Changed up the brine(normally 3 days in a salt water/herb brine), buttermilk and heavy herbs for 1.5 days.
And trying a smoked ribeye that I'll reverse sear after 30-40 on the smoker.
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