Low and Slow Beef Short Rib

[rosecran]

Before I delve into a more expensive bovine,to try out Chris' Cape Grim Beef Ribs Concept, I decided to just try this slab of Beef Short rib from the local Peters Meats. This particular one was $12.
Brined for 2 days (more for moisture) with little salt and plenty of garlic powder. Then Sprinkled with salt and cracked pepper before going in for a 7hr smoke.
Didn't look that fatty when it was still vacuumed packed. After the 2 day brine, there's fat everywhere! lol







Should be ready for dinner. I'm keen to how this turns out!
But instead of heading to the pub, I'm going to Cabramatta for some Beef Pho!