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Finally scored...

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    #1

    Finally scored...

    ... some choice boneless short ribs. We tried out a new pizza place, (very good), and went to Wegman's in the same shopping center. First I found some back ribs with almost no meat. Then I saw the short ribs - 3 short, fat strips totaling about 1.5 lbs. It will be Wed or Thur before I can smoke 'em. Would you leave them in the cryovac or go ahead and dry brine them tomorrow?
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    #2
    I like to go a minimum of 48 hours on thick stuff.

    If you ever find some back ribs with plenty meat a butcher somewhere should have gotten fired, or disciplined according to company policy.

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    • Willy
      #2.1
      Willy commented
      September 24, 2017, 08:56 AM
      Editing a comment
      The back ribs I see are usually worse than shiners--good for nothing but making stock.
    #3
    I'll be following this one...

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