George Motz's new short For the Love of Beef Rib is about Billy Durney of Hometown BBQ's dedication to Texas-style BBQ.
Read the transcript of this video
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.