For today’s cook I am smoking the perfect short rib! Texas Style! After Picanha this is my top favor cut of beef. So I have perfected the method over the years and its time to show you my version of the perfectly smoked short rib!

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HOW TO SMOKE SHORT RIBS
Dry Brine with Salt over Night.
I smoked it for 7hrs @ (285°F / 140°C)
Spritz every hour with beef broth I used this spray
For the seasoning I used salt and Pepper.
Rest for 1hr and enjoy perfectly cooked beef ribs.

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* FOGO Premium Lump Charcoal – The First Ingredient.
Fogo Charcoal:

* Short Ribs provided by Grand Western Steaks
Their Website:
Use Code “SVE” for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!

* OFTEN USED EQUIPMENT *
Thermometer:
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Mini Food Processor:
Steak Cast Iron Plates:
Tongs Tweezers:
Joule Sous Vide:
Anova Sous Vide:
Container:
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Pepper Grinder:
Round Elevated Grate:
Japanese Knife:
Main Knife:
Cleaver:
Smoke Gun:
Smoke Dome:
Smoker:
Wood Pellets:
Charcoal Grill:
Slow N Sear:
Griddle:
Cast Iron Griddle Round:
Heat Resistant Glove:
Mixer:
Scale:
Blender:
Cutting & Serving Board:
Food Grade Gloves:
Otto Grill:

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* The link below has EVERYTHING I USE *

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* VIDEO EQUIPMENT *
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! 🙂

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#bbqribs #grill #slowbbq

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