THoey1963
somebody shut me the fark up.
So, I was wandering aimlessly through the meat section of HEB yesterday, trying to think of something to cook this week. I saw two styles of beef ribs, short and finger ribs. The short ribs are individual pieces with a log of meat on each rib. The finger ribs were four or five bones connected together and didn't look like there was much meat there. I gather when y'all make beef ribs, you are using the short ribs? I did as the butcher if I could buy short ribs still connected together and he said yes.
The second picture is the price label for a brisket I found. I picked up by the flat end and it folded over like I was doing a rib test. Must have been tender. I almost got it, but need to wait until I have more room in the freezer...:tsk:
I ended up getting a pork tenderloin instead. Actually they are packages in pairs, so two of them I am going to butterfly, stuff, and smoke...
The second picture is the price label for a brisket I found. I picked up by the flat end and it folded over like I was doing a rib test. Must have been tender. I almost got it, but need to wait until I have more room in the freezer...:tsk:
I ended up getting a pork tenderloin instead. Actually they are packages in pairs, so two of them I am going to butterfly, stuff, and smoke...