Rubbed in olive oil, coated in Cow Lick seasoning. Slow smoked 4.5 hours at 250 degrees. Next time I'll baste in BBQ sauce every 15 minutes for the last hour or so.
After 4 hours
Good good with onion tots ;) Fall off the bone tender
Beef short ribs, we all liked these better then the back ribs. Took 6 hours at 250 with lots of hickory chunks.
Coated with mustard, then some with garlic pepper seasoning, and some with spicy Cow Lick seasoning.
After 1 hour
2 hours
3 hours
4 hours (added the potatoes, just potatoes/onions/butter)
After 5 hours, removed and wrapped in foil for another hour. This is what they look like after an hour in the foil.
Then coated with BBQ sauce and right back on over direct heat for another 30 minutes, turning often basting with more sauce each flip.
As tender as can be. Awesome. This and babybacks are our favorites of all the things I cook.
