Captain Morgan
Chef Extraordinaire
So I was at the store today and picked up something they labeled flank ribs....I take it these are short ribs....they are beef. Haven't seen em before, and thought I'd play with em....
so for short ribs, should I do em on the WSM? Maybe a shorter version of 3-2-1?
Looks like a lot of far marbled in there...suggestions?
Good price on em though![/img]
so for short ribs, should I do em on the WSM? Maybe a shorter version of 3-2-1?
Looks like a lot of far marbled in there...suggestions?
Good price on em though![/img]