Got to cook my own birthday dinner. Had some friends coming over Saturday and they wanted short ribs. Got the ribs at Restaurant Depot and they were big and meaty. Dry brined with kosher salt for 24 hours and added pepper before putting on my WSM 22. Filled both racks of my WSM. After 9 hours of smoking at 250 using Weber briquettes and apple chunks and without wrapping, the ribs went into my cooler to rest for a couple hours until dinner time.
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