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.
Begs the question - what is your goto?
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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.
Begs the question - what is your goto?
​'
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