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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-08-2009, 07:30 PM   #1
billygbob
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Default Need to eat at work too...

As long as the brisket was on I figured to do something with the short ribs that had been too long in the freezer...

Oiled and shot with Montreal Steak Seasoning



Almost 5hrs on the smoker and they were done



I vac'd one to freeze for leaner times. The co-workers will not be happy I didn't bring them any.
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Old 02-08-2009, 07:33 PM   #2
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Those look great in a real primal sort of way. I feel like I should have grunted this compliment.
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Old 02-08-2009, 07:49 PM   #3
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Ooh! Ahh! Uhh!
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Old 02-08-2009, 10:43 PM   #4
Weiser
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Those will work for me too!!!

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Old 02-09-2009, 05:38 AM   #5
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you can make me a plate
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Old 02-09-2009, 06:18 AM   #6
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Your co-workers are going to get their shirts wet from drool.
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Old 02-09-2009, 06:29 AM   #7
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Where do you work..........I'll stop by!, those look really good.
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Old 02-09-2009, 09:22 AM   #8
orangeblood
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nice ribs, do you find it that they are easier to cook (and turn out better) when they are split apart or part of a rack?
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Old 02-09-2009, 10:12 AM   #9
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Quote:
Originally Posted by orangeblood View Post
nice ribs, do you find it that they are easier to cook (and turn out better) when they are split apart or part of a rack?
These were English style chuck short ribs, which are from ribs 1-5, not back ribs (ribs 6-12). I've never seen short ribs not cut, either like this or across the bone (the hoidy toidy 'franken' cut). These will normally have a lot more fat and connective tissue than back ribs because of their location in the shoulder. I don't know why they couldn't be cooked as a single 'rack'. I'd think they would take quite a bit longe, and would probably have to special order from your butcher.

This Angus Beef chart is a great view of the cow (compliments of the American Angus Association).
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