My short ribs were supposed to go on by 8am. I dilly dallied and didn’t get them on until noon. I just hit 187.
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Grab a beer and settle in, folks.
What kind of wood you using for the smoke? Always loved mosquite myself.
For this one I used hickory. I usually like oak for beef, but I ran out. And it’s frustratingly hard to find bbq ready post oak in Chicago for some reason.
