Brad Baker
TVWBB Fan
I haven't done short ribs yet. Last week She called me when She was at the meat counter.
She: "Do you want anything"?
Me: "Get some short ribs, but not the riblets they have in the case - get a four bone slab".
[She talks to the butcher person]
She: "He brought out a four bone rib roast. It's very expensive".
Me: "We don't want that. We want short ribs".
[more expanation - back and forth - jabbering occurs]
She: "Okay. He said 'I know what he wants.' and then he went in the back".
[pause here]
"He brought out package of four".
Me: "Buy 'em".
When I got home I found 19 lb of beef ribs, four slabs of four bones each in the freezer frozen rock solid in Cryovac. I tried to separate them but no joy. So tomorrow I am cooking 19 lb of beef ribs on a WSM18 - and I think I can make them all fit.
I'm going to do a Texas style 225F cook until done, using the Big Bad Beef Rub.
Now I need a table sauce. Meathead recommends something he calls Texas Barbecue Juice. She likes the KC sweet style and as far as I'm concerned She can get it out of the store bought bottle. For pork I like a Carolina vinegar style sauce but for beef - I don't know.
Any recommends?
She: "Do you want anything"?
Me: "Get some short ribs, but not the riblets they have in the case - get a four bone slab".
[She talks to the butcher person]
She: "He brought out a four bone rib roast. It's very expensive".
Me: "We don't want that. We want short ribs".
[more expanation - back and forth - jabbering occurs]
She: "Okay. He said 'I know what he wants.' and then he went in the back".
[pause here]
"He brought out package of four".
Me: "Buy 'em".
When I got home I found 19 lb of beef ribs, four slabs of four bones each in the freezer frozen rock solid in Cryovac. I tried to separate them but no joy. So tomorrow I am cooking 19 lb of beef ribs on a WSM18 - and I think I can make them all fit.
I'm going to do a Texas style 225F cook until done, using the Big Bad Beef Rub.
Now I need a table sauce. Meathead recommends something he calls Texas Barbecue Juice. She likes the KC sweet style and as far as I'm concerned She can get it out of the store bought bottle. For pork I like a Carolina vinegar style sauce but for beef - I don't know.
Any recommends?