Beef Short Ribs

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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Bealeton
I picked up some beef short ribs from my butcher on Monday for the 4 of July dinner. The racks were 7lbs between the two, very nice meaty marbled ribs. $5 a lb and well worth it!

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Splashed with Worcestershire, then rubbed liberally with Wolfe Rub Bold.

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Cooked indirect with lump and two big pieces of Apple Wood.

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Started with a coat of Sticky Fingers Carolina Sweet Sauce after the ribs had cooked for 4 hours.
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Final coat of sauce at the 5 hour mark.

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Ribs are done and ready to rest while the corn cooks.

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Time to eat. The ribs were like butter, very rich, flavorful, tender and filling.

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We had homemade potato salad, homemade pasta salad and sub-par corn. You’d think this time of the year the corn would be great……

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Bones came squeaky clean. NO I didn’t eat all of these, they were from all three of us. One rib I would consider a serving, that’s how meaty they were. Shawn and I split a second one.

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Cliff H. said:
What Nick said.

I have never never never seen beef ribs with they much meat on them around here.

More than likely you won't find them in a grocery store, those are generally back ribs and overly trimmed called 'shiners' cause the only meat you see on them is between the bones. You need to find a decent butcher and ask for 'plate short ribs' or 'beef ribs'. There are also smaller 3-4" short ribs that come from the chuck, which are often available in the grocery store. I think these are better braised, but are still good BBQ'd.
 
Larry, count your blessings that you can find meat like that. I would love to walk into a store and buy a couple racks that look like that! And great job cooking them as well.
 
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