Finally scored...

RonB

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#1

Finally scored...

September 23, 2017, 07:31 PM

... 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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Jerod Broussard

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#2

September 23, 2017, 07:38 PM

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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#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.
TheCountofQ

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Location: Duluth, MN
#3

September 24, 2017, 06:20 AM

I'll be following this one...
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Welcome!