I have some beef short ribs, NOT cut korean style (through the bone) but cut "normal" (?) perpendicular to the bone with larger, thicker chunks of meat. My question is would I treat this more like steak with a quicker sear/cook or do I treat them more like brisket with longer cook times and foiling/braising to render connective tissue and make them tender? I'm leaning toward the latter. If that is correct, can anyone suggest times and temps? I would assume a standard 3-2-1 at 250-275 might be a good place to start. I plan on doing some baby backs with them (I do them 2-1-1 at 250-275). Need some ribs this saturday to help celebrate Nebraska's big upset over Texas.
Thanks!
Thanks!