Boneless Beef Short Ribs with a old friend

Ross in Ventura · 04-21-2013, 09:40 AM

The first time used Southern Flavor was in 1990 Selma Alabama, I was working on the movie Blue Sky with Jessica Lang and Tommy Lee Jones. The first thing I would do when I arrived on a movie location is go by a Weber BBQ sense I was going to be there 8 weeks I would be able to cook food I liked, something Grilled meat, veg. and so on. I went to a small market Selma that I forgot the name of and found some filet mignon all ready seasoned I asked the butcher what it was seasoned with he said a special seasoning they used I bought 2 filet's and some corn to grill. The flavor was wonderful, Be for I just used salt, pepper and garlic on the meat. During the first week I asked the local folks what kind of seasoning they used in that area they all said Southern Spice later changed to Southern Flavor it's still works really well on beef and pork. I found some at that same store, I'm still using it.
The first time used Southern Flavor was in 1990 Selma Alabama, I was working on the movie Blue Sky with Jessica Lang and Tommy Lee Jones. The first thing I would do when I arrived on a movie location is go by a Weber BBQ sense I was going to be there 8 weeks I would be able to cook food I liked, something Grilled meat, veg. and so on. I went to a small market Selma that I forgot the name of and found some filet mignon all ready seasoned I asked the butcher what it was seasoned with he said a special seasoning they used I bought 2 filet's and some corn to grill. The flavor was wonderful, Be for I just used salt, pepper and garlic on the meat. During the first week I asked the local folks what kind of seasoning they used in that area they all said Southern Spice later changed to Southern Flavor it's still works really well on beef and pork. I found some at that same store, I'm still using it.
https://www.southernflavor.com/index...d=15&Itemid=62

Two boneless short ribs, I bought a package of them at Costco the rest are in the freezer and with Southern flavor seasoned 2-hrs be for grilling

On the grill @ 500*

After 12-min. looking good

After 3-min. with olive oil and Newman's Balsamic Dressing and

Served with baked potato butter sour cream and bacon bits. It dose not get much better than this

Thanks for looking

Ross

Mark Warren · 04-21-2013, 09:45 AM

Those looks amazing I like to serve mine with a Chianti reduction, a little goes a long way to accent and highlight the flavor of the ribs, your look terrific.

Oldbob · 04-21-2013, 09:53 AM

Fantastic Looking Meal !!

bluetang · 04-21-2013, 09:54 AM

Killer!

code3rrt · 04-21-2013, 10:34 AM

very tasty looking dish!

KC

cowgirl · 04-21-2013, 10:57 AM

Ross that looks and sounds delicious! Thanks for the heads up on the Southern Flavor, I will definitely give it a try!

Now that I think about it, Tuscaloosa Q also mentioned that he uses this rub too. I meant to buy some awhile back and forgot! Will get that done today. lol

Thanks again Ross!

Ross in Ventura · 04-21-2013, 11:39 AM

Quote:

Originally Posted by cowgirl

Ross that looks and sounds delicious! Thanks for the heads up on the Southern Flavor, I will definitely give it a try!

Now that I think about it, Tuscaloosa Q also mentioned that he uses this rub too. I meant to buy some awhile back and forgot! Will get that done today. lol

Thanks again Ross!

Thanks Jeanie,it's a good one I have been using it 20 or so years give it a try

Ross

cowgirl · 04-21-2013, 11:45 AM

Quote:

Originally Posted by Ross in Ventura

Thanks Jeanie,it's a good one I have been using it 20 or so years give it a try

Ross

Ross I'm looking forward to trying it! Have you used the Wild Game flavor too? If so... did you like it?
Thanks again.

Ross in Ventura · 04-21-2013, 11:59 AM

Quote:

Originally Posted by cowgirl

Ross I'm looking forward to trying it! Have you used the Wild Game flavor too? If so... did you like it?
Thanks again.

No I have not I have used the original,garlic, and Cajun all very good I have never used the wild game! I I had some wild game I would get some the are all good

Ross

R2Egg2Q · 04-21-2013, 12:11 PM

Very nice Ross!

Bigdog · 04-21-2013, 12:26 PM

I love the Southern Flavor stuff. One word of caution, it is SALTY. It's a season salt after all. I always get the 3 pack of regular, garlic and cajon. Not tried the wild bird stuff as I do not cook wild bird, but if I did, I would definately try it.

Southern Flavor was at one time the go to rub here on the forum back in the beginning when we were still the Bandera Brethern. Brother Bill, wilkat98 used to send new members a package of the stuff.

BOT: I wanna be like Ross when I grow up. Great job as always Ross.

Arlin_MacRae · 04-21-2013, 08:08 PM

Blast from the past, there! I've got some left from the old days, but it IS salty so it doesn't get used so much anymore. And it's great to see you, Ross! Excellent pr0n!

CharredApron · 04-21-2013, 08:30 PM

Nice lookin cook and story Ross, Thanks

deepsouth · 04-21-2013, 08:44 PM

nice.

Big George's BBQ · 04-21-2013, 08:50 PM

Ross that looks excellent

04-21-2013, 09:40 AM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Boneless Beef Short Ribs with a old friend The first time used Southern Flavor was in 1990 Selma Alabama, I was working on the movie Blue Sky with Jessica Lang and Tommy Lee Jones. The first thing I would do when I arrived on a movie location is go by a Weber BBQ sense I was going to be there 8 weeks I would be able to cook food I liked, something Grilled meat, veg. and so on. I went to a small market Selma that I forgot the name of and found some filet mignon all ready seasoned I asked the butcher what it was seasoned with he said a special seasoning they used I bought 2 filet's and some corn to grill. The flavor was wonderful, Be for I just used salt, pepper and garlic on the meat. During the first week I asked the local folks what kind of seasoning they used in that area they all said Southern Spice later changed to Southern Flavor it's still works really well on beef and pork. I found some at that same store, I'm still using it. The first time used Southern Flavor was in 1990 Selma Alabama, I was working on the movie Blue Sky with Jessica Lang and Tommy Lee Jones. The first thing I would do when I arrived on a movie location is go by a Weber BBQ sense I was going to be there 8 weeks I would be able to cook food I liked, something Grilled meat, veg. and so on. I went to a small market Selma that I forgot the name of and found some filet mignon all ready seasoned I asked the butcher what it was seasoned with he said a special seasoning they used I bought 2 filet's and some corn to grill. The flavor was wonderful, Be for I just used salt, pepper and garlic on the meat. During the first week I asked the local folks what kind of seasoning they used in that area they all said Southern Spice later changed to Southern Flavor it's still works really well on beef and pork. I found some at that same store, I'm still using it. https://www.southernflavor.com/index...d=15&Itemid=62 Two boneless short ribs, I bought a package of them at Costco the rest are in the freezer and with Southern flavor seasoned 2-hrs be for grilling On the grill @ 500* After 12-min. looking good After 3-min. with olive oil and Newman's Balsamic Dressing and Served with baked potato butter sour cream and bacon bits. It dose not get much better than this Thanks for looking Ross __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735
	2 members found this post helpful.

04-21-2013, 09:53 AM	#3
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Fantastic Looking Meal !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

04-21-2013, 09:54 AM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Killer! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

04-21-2013, 10:34 AM	#5
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	very tasty looking dish! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

04-21-2013, 10:57 AM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Ross that looks and sounds delicious! Thanks for the heads up on the Southern Flavor, I will definitely give it a try! Now that I think about it, Tuscaloosa Q also mentioned that he uses this rub too. I meant to buy some awhile back and forgot! Will get that done today. lol Thanks again Ross! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

04-21-2013, 09:45 AM	#2
Mark Warren is one Smokin' Farker Join Date: 04-16-13 Location: here	Those looks amazing I like to serve mine with a Chianti reduction, a little goes a long way to accent and highlight the flavor of the ribs, your look terrific.

04-21-2013, 12:11 PM	#10
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Very nice Ross! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

04-21-2013, 12:26 PM	#11
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I love the Southern Flavor stuff. One word of caution, it is SALTY. It's a season salt after all. I always get the 3 pack of regular, garlic and cajon. Not tried the wild bird stuff as I do not cook wild bird, but if I did, I would definately try it. Southern Flavor was at one time the go to rub here on the forum back in the beginning when we were still the Bandera Brethern. Brother Bill, wilkat98 used to send new members a package of the stuff. BOT: I wanna be like Ross when I grow up. Great job as always Ross. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

04-21-2013, 08:08 PM	#12
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Blast from the past, there! I've got some left from the old days, but it IS salty so it doesn't get used so much anymore. And it's great to see you, Ross! Excellent pr0n! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

04-21-2013, 08:30 PM	#13
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Nice lookin cook and story Ross, Thanks __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

04-21-2013, 08:44 PM	#14
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	nice. __________________ Out. Again.

04-21-2013, 08:50 PM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Ross that looks excellent __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD