Beef short ribs smoked at 250f over hickory and oak until 202f internal. Rubbed up with Meat Church Holy Cow and spritzed with a mixture of beef broth, soy sauce, worcestershire, black pepper, and pickle juice.

Beef short ribs smoked at 250f over hickory and oak until 202f internal. Rubbed up with Meat Church Holy Cow and spritzed with a mixture of beef broth, soy sauce, worcestershire, black pepper, and pickle juice.

added 5 years ago

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