|Shortribs rubbed with salt and pepper|
|Two hours into the smoking|
Then we wrapped them. We couldn't decide what seasonings to add, so we ended up doing each one individually. One we basted heavily in some Germantown Commissary Barbecue Sauce that a friend had brought over when she visited from Memphis. One we just added a bit of chicken stock to (would have used beef stock if I'd had any). The last had a good slug of red wine and several whole cloves of garlic. Then they went back in the barbecue for another 2 1/2 hours before resting for half an hour.
|L-R Memphis BBQ, chicken stock, red wine and garlic|
I think the next time we do short ribs, we'll add a bit of stock AND baste in the barbecue sauce. And make sure someone goes to Memphis to get us some more.
|It's very rich meat - you really only need a green salad with it and maybe some pickles.|