George Motz's new short For the Love of Beef Rib is about Billy Durney of Hometown BBQ's dedication to Texas-style BBQ.
We only use salt and pepper. We don't trim it at all. We just pull the back skins off of it. We cook it seven to ten hours on white oak. We render the fat down perfectly. Short ribs is probably one of the harder things to cook. 20 minutes too early and it's gonna be hard, and 20 minutes Too much, and you're gonna render out all the fat. [MUSIC]