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Unread 06-29-2010, 03:49 PM   #9
Divemaster
somebody shut me the fark up.
 
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Well said Ron... Just a couple of things though....

Quote:
Originally Posted by Ron_L View Post
Which is best? That's like asking a mother to pick her favorite child
Actually I think it's easier to pick the favorite child....

Quote:
Originally Posted by Ron_L View Post
The other beef rib that is commonly available it the beef short rib. These are most commonly braised, but they can be cooked low and slow with some success.
Actually, while I love braised short ribs, I think the best way to use them is to make mini briskets-on-a-stick.

Coat them with your favorite brisket rub and put them bone side down on your cooker at 225* for 7-9 hours... Crispy bark and oh-so tender inside...

Gotta go, getting hungry!!!!!

Oh, one more thing, St. Louis cuts are just trimmed up spare ribs. You can do this your self and save a bunch of money...
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