This is my first attempt at dino bones. Used a 4.23 lb slab of short ribs from my local butcher, trimmed it a bit, brushed it with worcestershire sauce and seasoned with salt and pepper. Put it in the 066 at 230f with 1.25 oz. of pecan. checked at 5.5 hours, and pulled it at 6.5 hours with an internal temperature of 167f. Let it rest for about 45 minutes. Moist, tender and tasty.
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