“When prepping burgers, never mix seasoning into the beef. When you do that, it leaks moisture and creates steam inside, which makes it hard to gauge temperature, and they usually end up overcooked.” So merely lay some on top. Lang’s go-to blend: Kosher salt, ground pepper, garlic salt, and cayenne pepper.
“Short ribs are the ultimate cut of beef, and they’re nearly foolproof on the grill. They’ll take eight to nine hours to slow-cook on lower heat, but it’s worth the effort. These ribs are closer to the center of the animal, so they have one muscle instead of an intersection of muscles, like you find in a brisket. That means the perfect balance of fat, collagen, and protein.”