I will pick up a rack of beef short ribs tomorrow at the Butcher Shop. These are the same honkin' ribs they serve at Black's Market in Lockhart. They are HUGE and meaty.
I want to cook 'em in the AKORN if possible. Otherwise, I'll use the Weber Kettle or the gas grill with IR. I sure don't want to mess 'em up, cause they are pretty pricey, I imagine.
Question is this: What cooking temp is best and what internal temp is best?
just askin'...