Author Topic: bbq beef short ribs (Read 3778 times)

hardgainerj · « **on:** March 04, 2013, 08:17:35 AM »

are awesome

MORTALCOIL · « **Reply #1 on:** March 04, 2013, 08:19:21 AM »

I'm 37 and had no idea they existed. Thank you.

hardgainerj · « **Reply #2 on:** March 04, 2013, 08:22:18 AM »

Quote from: MORTALCOIL on March 04, 2013, 08:19:21 AM

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

hardgainerj · « **Reply #3 on:** March 04, 2013, 08:23:23 AM »

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'

hardgainerj · « **Reply #4 on:** March 04, 2013, 08:24:04 AM »

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Man of Steel · « **Reply #5 on:** March 04, 2013, 08:27:12 AM »

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.

El Diablo Blanco · « **Reply #6 on:** March 04, 2013, 08:30:51 AM »

The amount of fat is disgusting.

hardgainerj · « **Reply #7 on:** March 04, 2013, 08:33:06 AM »

Quote from: El Diablo Blanco on March 04, 2013, 08:30:51 AM

The amount of fat is disgusting.

fat=flavor

dustin · « **Reply #8 on:** March 04, 2013, 08:36:54 AM »

Quote from: hardgainerj on March 04, 2013, 08:33:06 AM

fat=flavor

Bingo! Gristle is gross, but fat is flavor country.White people don't understand this.

Rami · « **Reply #9 on:** March 04, 2013, 08:39:14 AM »

heme

Man of Steel · « **Reply #10 on:** March 04, 2013, 08:39:15 AM »

Quote from: hardgainerj on March 04, 2013, 08:33:06 AM

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.

hardgainerj · « **Reply #11 on:** March 04, 2013, 08:42:58 AM »

Quote from: Man of Steel on March 04, 2013, 08:27:12 AM

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?

Man of Steel · « **Reply #12 on:** March 04, 2013, 09:12:22 AM »

Quote from: hardgainerj on March 04, 2013, 08:42:58 AM

do you liek brisket?

Love it

dr.chimps · « **Reply #13 on:** March 04, 2013, 09:15:28 AM »

Quote from: hardgainerj on March 04, 2013, 08:42:58 AM

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.

El Diablo Blanco · « **Reply #14 on:** March 04, 2013, 12:59:50 PM »

Quote from: hardgainerj on March 04, 2013, 08:33:06 AM

fat=flavor

hrspwr1 · « **Reply #15 on:** March 04, 2013, 02:18:48 PM »

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.

El Diablo Blanco · « **Reply #16 on:** March 04, 2013, 02:22:14 PM »

Quote from: hrspwr1 on March 04, 2013, 02:18:48 PM

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.

hrspwr1 · « **Reply #17 on:** March 04, 2013, 02:24:40 PM »

now that you mention it ol Spot did run away from home the week before.

Marty Champions · « **Reply #18 on:** March 04, 2013, 06:59:44 PM »

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...

Irongrip400 · « **Reply #19 on:** March 04, 2013, 07:08:19 PM »

I'm a fan of pork short ribs. Dry rub, I don't like a bunch of BBQ sauce. Saint Martin has fantastic ribs.

marty31672 · « **Reply #20 on:** March 04, 2013, 07:31:52 PM »

the mcrib

WOOO · « **Reply #21 on:** March 04, 2013, 07:47:55 PM »

Quote from: Man of Steel on March 04, 2013, 08:27:12 AM

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

Shockwave · « **Reply #22 on:** March 04, 2013, 07:51:30 PM »

Quote from: dustin on March 04, 2013, 08:36:54 AM

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.

Moontrane · « **Reply #23 on:** March 04, 2013, 08:14:11 PM »

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:

hardgainerj · « **Reply #24 on:** March 04, 2013, 08:19:55 PM »

braising is for guys