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Ingredients
US|METRIC
3 SERVINGS
- 1 beef short ribs (3- to 5-pound rack of, from the plate, not the chuck)
- 1 Tbsp. hot sauce (such as Cajun Chef or Crystal)
- 1/3 cup brisket (and up to 1/2 cup, and Beef Rib Rub)
- 1 btl. water (vinegar, or other liquid)
- 16 ground black pepper
- 12 lb. brisket
- 5 lb. beef ribs
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