Nutrition balance score
Unbalanced
Glycemic Index
11
Low
Nutrition per serving
Calories717.8 kcal (36%)
Total Fat68.5 g (98%)
Carbs2.5 g (1%)
Sugars0 g (0%)
Protein21.9 g (44%)
Sodium482.7 mg (24%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Day 1: remove short ribs from freezer
Step 2
Day 2: trim excess fat from meat side and trip membrane from bone side. Then add the salt to dry brine over night (or all of the rub). add lots of salt
Step 3
Day 3: FAST OPTION: smoke at 325°F for 90 minutes then wrap in butchers paper and smoke for another 90 minutes. Then let rest for 30 to 60 minutes. (internal temperature should reach 200°F or 95°C)
Step 4
Nb: smoke using sane techniques as brisket. keep its juices as a dip. could be done inside a burger or sandwish. use hickory wood to smoke. cut alone the bone a big chunk, then cut smallers chunks in a perpendicular direction
Notes
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