Beef short ribs cooked for 6 hours on the Traeger wood fired over cherry and apple wood pellets. The ribs were first coated in Angus&Oink Moo Mami rub which add a depth of flavour. Then one set were layered with CowPat competition rub which adds spices, the second set of ribs were layered with Hardcore Carnivore Red rub which adds a little spice, paprika and a mild flavour of garlic. The outcome on both was excellent with the more savoury flavour of the HCC Red winning through. The real winners here are both the quality of the UK grass fed beef ribs from Turner and George and the Moo Mami rub from Angus&Oink, again produced in the UK.