OK, It must be spring big cook coming this weekend. (Either that or I just got my guru back )
On the gasser: Hickory brined turkey with a honey maple mustard glaze.
On the WSM: Short ribs rubbed w/Yum Yum (or Fatz pig powder if it gets here in time). Gonna use jack daniels soaked oak chips or if it gets here in time pecah.
Also on the WSM to finish up: Salmon. Probably apple maybe alder if it gets here in time.
Oh baby I'm missing BBQ.
So.... Anyone ever cook short ribs before? What am I getting myself into? Think I'm asking for trouble if I have my butcher cut them in half across the ribs then cooe 'em in the racks as if they hadn't been cut? I mean stack them vertically as if they were still intact?
On the gasser: Hickory brined turkey with a honey maple mustard glaze.
On the WSM: Short ribs rubbed w/Yum Yum (or Fatz pig powder if it gets here in time). Gonna use jack daniels soaked oak chips or if it gets here in time pecah.
Also on the WSM to finish up: Salmon. Probably apple maybe alder if it gets here in time.
Oh baby I'm missing BBQ.
So.... Anyone ever cook short ribs before? What am I getting myself into? Think I'm asking for trouble if I have my butcher cut them in half across the ribs then cooe 'em in the racks as if they hadn't been cut? I mean stack them vertically as if they were still intact?