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Smoker


123a short rib or whatever short rib style you like
brown mustard
salt/pepper/granulated garlic

Remove the fat cap and membrane/silver skin from the bone side. Score between the bones and trim the bone tips (optional).
Coat with mustard and liberally with salt/pepper/granulated garlc
Smoke at 215-225 using a mild/sweet wood
When meat hits 165, wrap in butcher paper, and continue smoking until the meat is 205.
remove from smoker and let the meat rest for 30 minutes to an hour. That allows time for the muscles to relax and the juices settle.
For planning, the entire cook will likely take 7-9 hours (3-5 to hit the stall and the rest to work through it and finish)

Now you have choices
for a sandwich, serve on a roll, toppings are a matter of choice, but pickles, coleslaw, and mac and cheese are all delicious when blended with the meat.
for pasta use as topping or as an ingredient in the stuffing for manicotti, ravioli, etc.

Unrated