I like to support local farmers.
This one is nice and close by.
Had never heard of a short rib "roast", so my interest was piqued.
Have done short rib planks, or slabs, many times.
Decided to forge ahead with my plan...
A generous slathering of Worcestershire sauce, and another generous coating of my homemade SPG seasoning.
Kettle ran in the 260-300℉ range.
After about four hours, I decided to braise it. Did this for three hours.
I bumped up the kettle temperature a bit for this stage.
Had to add some more lit charcoal about half way thru the 3 hours.
I let it rest for over an hour, and then hacked it up.
NOTE: I never checked the IT. I find this method to be fool-proof, so I couldn't be bothered.
I will admit that it was a little dry,
but I didn't care. Turned out fantastic!
Thanks for looking!
Mark