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Getbig Main Boards => Gossip & Opinions => Topic started by: hardgainerj on March 04, 2013, 08:17:35 AM
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are awesome :D
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I'm 37 and had no idea they existed. Thank you.
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I'm 37 and had no idea they existed. Thank you.
please give them a try, you can find them marinated at koreans grocery or mexican grocery
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the korean marinate has some tang to it while the mexican has some spice, i prefer the mexican which is sometimes refered to as 'tablitas'
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I'm from Texas, love bbq, love grillin, love ribbin but I'm not a fan of the beef short rib......they're often tough to eat.
IMHO the only rib worth preppin and eatin comes off a hog.
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The amount of fat is disgusting.
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The amount of fat is disgusting.
fat=flavor
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fat=flavor
Bingo! Gristle is gross, but fat is flavor country.White people don't understand this.
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heme
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fat=flavor
this is true, but you don't often see folks adding cow fat to dishes for flavor.....pork fat on the other hand is a new food group.
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I'm from Texas, love bbq, love grillin, love ribbin but I'm not a fan of the beef short rib......they're often tough to eat.
IMHO the only rib worth preppin and eatin comes off a hog.
do you liek brisket?
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do you liek brisket?
Love it
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do you liek brisket?
Had some at a Dinosaur grill a coupla weeks ago. All the food on the table was great, but that was the one we were all fighting over. Delish.
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fat=flavor
(http://cdn.memegenerator.net/instances/400x/35681842.jpg)
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If you take those ribs and have them cut against the bone and then marinate and cook them they are fantastic, had some korean neighbors taught me that.
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If you take those ribs and have them cut against the bone and then marinate and cook them they are fantastic, had some korean neighbors taught me that.
They probably forgot to mention those ribs weren't beef nor pork.
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:D now that you mention it ol Spot did run away from home the week before.
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good ole heme iron keeps dat dere blood pressures up keeps the good ole skid nice an red and dry lookin good ole heme iron...
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I'm a fan of pork short ribs. Dry rub, I don't like a bunch of BBQ sauce. Saint Martin has fantastic ribs.
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the mcrib
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I'm from Texas, love bbq, love grillin, love ribbin but I'm not a fan of the beef short rib......they're often tough to eat.
IMHO the only rib worth preppin and eatin comes off a hog.
need time to prep them right... 4-5 hours slow cooked in the oven at 250F and then grilled for about 2 hours... basting every 15 mins... turning only once
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Bingo! Gristle is gross, but fat is flavor country.White people don't understand this.
This white person gets it. Unfortunately, I diet with red meat, so I wind up eating a lot of top round roasts and steaks, usually rare as fuck. I like them when they've just finished moo'ing.
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I braise them with carrots, celery, potatoes, a ton of garlic, onions, etc. for about 6 hours in a Dutch oven at 250F.
A stern glance and the meat just falls apart.
This is at a higher temp for less time, but it's a good recipe:
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braising is for guys
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need time to prep them right... 4-5 hours slow cooked in the oven at 250F and then grilled for about 2 hours... basting every 15 mins... turning only once
I'm surprised the 4-5 hours at 250 doesn't get the ribs completely cooked through.....I would think at lower temp 200-210 they might not cook through, but hey what do I know LOL?!
So once you move em to the grill is this truly 2 hours of direct heat grilling (and basting) or 2 hours of indirect heat bbq/smoking (and basting).....my assumption is the grill is used to get some smoke into the meat and allows to baste easier?
I'd also assume that all could be done on grill, but oven is more for definite even cooking and convenience so you're not constantly tending to the grill/smoker?
Just curious because most beef short ribs I've had are terrible with the exception of some in a mexican restaurant here in town...those are freakin sweet! My grandfather used to Q some pretty good beef ribs as a kid, but he custom built all his equipment outside....it was sweet. Wish I had his skills!