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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 08-31-2013, 08:25 AM   #16
DC-Q
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I'm thinking these are going to be my labor day cook.
The couple of times that I've done them the were cut small
in 2" squares. I want to try them like these. How many lb's is that?
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Old 08-31-2013, 09:19 AM   #17
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Each 4 rib slab was about 3.5 pounds
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Old 08-31-2013, 10:01 AM   #18
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Any place that sells the small chunks of cut up short ribs should have full cryobags in the back. They just run them through the meat saw because they ASSUME everyone wants little tiny squares of meat.
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Old 08-31-2013, 10:07 AM   #19
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Default Beef Short Ribs

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Originally Posted by DanPop View Post
They turned out great, thanks all!
They look great!

I used to work for an engineering firm owned by Koreans and this is how they did it. If you want to try something different, next time separate them, butterfly the meat and marinate overnight in a mixture of soy sauce, garlic, sugar and beer. When cooking them turn frequently and mop occasionally with the marinade.
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Old 08-31-2013, 10:12 AM   #20
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Those look great!
Awesome idea Tim - will have to try that next time.
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Old 08-31-2013, 10:18 AM   #21
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Looks fantastic! Chuck ribs have gotten to be my favorite cut - love that stuff!
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Old 08-31-2013, 10:56 AM   #22
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They look great!
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Old 08-31-2013, 11:01 AM   #23
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They look mighty tasty. I love beef ribs.
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Old 08-31-2013, 11:39 AM   #24
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Wow, nice looking!!
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