This wonderful way of cooking shorties was inspired by a recipe from Traeger.
www.traegergrills.com/recipes/beef/bourbon-braised-beef-short-ribsVariances included:
* I dry-brined overnight.
* Used Meathead's Beef Rub
* Used Rye Whiskey rather than bourbon
* Used aluminum pan
The GMG D. Boone was burning Lumberjack hickory-oak-cherry pellets.
Verdict: Absolutely fantastic! So tender and succulent, with so much flavor that added to the beefiness and didn't overpower it.
Plated with a cheesy buttery polenta and Italian-style spinach. A few glasses of merlot completed this fine meal!
A safe and fun Independence Day weekend to all!
God bless America!
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