It's been a while since I've cooked these, well overdue actually. So here's a running thread of today's cook which will be typical BBQ short ribs.
Started first thing this morning by removing the fat cap and any sharp edges. I removed the fat cap more for presentation as it helps to get an even smoke ring.
Rub being used is Oakridges 'Black ops' with a little extra S&P applied 2 hrs before the cook and they are cooking in the Traeger Junior 3/4 Gold blend with 1/4 redgum mixed in.
So far they have been in for an hour and I'll just let them do their thing for a few more before checking.
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