- Official Post
Up early and decided to pop a pack of those beautiful Cape Grim Beef Shortribs on the Akorn for some smoky loving.
Planning to do it pretty basic and easy for this set. Pulled the membrane off the back and gave them a rub over with some Worcestershire sauce and then a good grind of peppercorns and the same of coarse salt. Let them sit while I cranked up the Akorn. A quick light and then standing around with a cup of coffee listening to the birds waking up. Sort of a special start to the day even in suburbia. Temp stable at 248f and on they go. Might try to get the temp back to around 220f and see what happens.......
Cheers, Wayne