The short ribs were seasoned with garlic pepper and Oakridge BBQ’s Black Ops brisket rub. They were put on
the Weber Performer, using the SnS with KBB and post Oak wood. I am cooking at 225 to 235 for the first
couple of hours.
I got the veggies prepared that will be the bed for the short ribs once they reach 160 degrees.
Veggies are ready and waiting for the ribs to hit temp.
Ribs hit my magic 160 mark and were placed on top of the veggies. I added a cup of beef broth to the mixture.
Another couple of hours and they ribs are at 190 and the veggies are done. Since my wife is working late they
will be put into a warm oven until she gets home. That is if I can leave them alone. They smell awesome!
All plated and ready to devour.
They tasted better than they looked!
