I have 2 nice beef short plates - one from Crowd Cow (the smaller one, ~3 inch bones) and a CAB from our local butcher (~6 inch bones).
I have done beef short ribs on my KBQ in the past - big hit with my wife!
Last time I did them I followed Meathead 's recipe and cut into 2 bone segments.
I just watched Jabin Postals' video and I see he cuts them individual.
In looking at a number of posts, most leave whole.
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If it's a 4 rib plate I will cut into half otherwise I leave whole.
Cutting into individual ribs will give you more bark. I think its a matter of preference and taste.
2 rib cut from a plate, unless it's a 3 rib plate then cook it whole. You get plenty of bark (two out of three sides) on a 2 rib option. That's my take on it, but YMMV !!!
John "JR"
Minnesota/ United States of America
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I leave them whole. I''m always cooking 4 bone chuck short ribs. That's what my meat man can get and that's what I prefer! I get them by the case a couple times a year! I get ample bark, but mostly enjoy the succulent fat/meat combo of the whole cut. All in all, it's pretty much a personal prefernce thing. No wrong answer when you're cooking beef short ribs!
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