Beef short ribs?
Plenty of salt & whatever rub you feel like.
Low & slow for at least 6 hrs is the critical part.
Low and slow in this case for two hours. They ended up ok. :)
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If you'd doubled the cooking time in an oven set to 120⁰C they would have be lip smackingly good.
My guess is that they would have been still a bit tough & chewy.
Yep… some was. But still tasty as! Everyday is a school day. 🙂
