This connective tissue - or, collagen, is tough and sinewy when it is undercooked. But if you pay attention to your temperatures, around 160-170F, this will start to melt away and impart some delicious flavor to your BBQ short ribs. Now you will want to lightly coat your ribs with some oil so that your barbecue rub will stick to it. Coat them pretty good. Here at Chef Michael's we use our Texas St
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