Jacob's ladder beef short ribs cooked on a Weber kettle, using an Onlyfire smoking chamber.

I hadn't initially planned to record this cook- a couple of days earlier I made yakitori sauce and used that to glaze a wild duck, which I also cooked on the kettle. I began filming that but quickly realised there was very little to see, so I scrapped it. Tasty though! I might do a similar one in the future, and plan to document more kettle bbq experiments. For dry brining these ribs I went for around 0.9% salt by weight, and it worked nicely- the meat was well seasoned but not overly salty. Not worth 30 quid though!