This video will walk you through prepping and smoking Beef Short Ribs. In the video I cover
– Trimming of the fat and silver skin
– Removal of the membrane and Trimming between the bone
– Applying the Rub
– Worchestershire sauce
– Garlic Granules
– 3 tblsp Cracked Pepper
– 2 tblsp Kosher Salt
– Smokey Paprika
– Setting up the Sear n Slow on the Weber One Touch Kettle
– Cherry wood for Smoke flavour
– Times and Temperatures
– 275f for 9.5hours until fall through tender – 207f internal
– Hitting the right doneness

These ribs took a little longer than expected and could probably have done with another 20minutes but it was already 8-30pm. One end was absolutely fall apart and the other end was still a little tight but borderline. The main advice is to make sure you have plenty of time, so get your beefies on on early.

Equipment Used
Weber Original Kettle Premium Charcoal Grill, 22-Inch, Black
http://amzn.to/2EiOCZZ

Sear N Slow Plus
http://amzn.to/2GofnfY

Mundial 5627-14E 14-Inch Serrated Edge Slicing Knife, Black
http://amzn.to/2GowHS9

Thermapen 3 – http://amzn.to/2sDlA59

Thermapen 4 – http://amzn.to/2GvFCQZ

Hectors Smokehouse Amazon Shop
https://www.amazon.com/shop/hectorssmokehouse
#amazoninfluencer

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