49 Day dry aged ribeye cooked over hickory/oak lump charcoal at 5000, seasoned with salt and peeper, and then topped with garlic & herb butter4yr ⋅ profil3L ⋅ r/BBQ
Beef short ribs smoked at 250 for about 5 hours with cherry wood. Wrapped at 165 IT and then pulled at 206 when they probed like butter.4yr ⋅ profil3L ⋅ r/BBQ