Short ribs and sides

[Chris Lynch]

I was trying to post Saturday's cook earlier but life has grabbed me by the horns. This photo is inspired by Tony as I am always jealous of his weather forecasts.



I don't know what happened to the bone in short ribs at Wegmans, but they all seem to be boneless now.
I used a basic beef rub that I got from somewhere on this website



Made a chipotle lime butter for the corn



And made some mac n cheese



Here is a picture of the croutons that were seasoned with garlic powder, salt, Italian seasoning and olive oil. Then I put them in a food processor to make the bread crumbs for the top of the mac







And found a recipe for a lemon poppy seed vinaigrette that made for a really good salad with cashews, cranberries and Parmesan slivers. I pulled the ribs at 185 and let them rest in foil and broth for a while.



and my leftovers! I might make a steak sammie with this. The flavor is really spot on.


thanks for looking!

 

[John Solak]

Very nice looking short rib dinner!!! Your leftovers should make a great sandwich too!

 

[Nick_U]

Were the short ribs tender or more steak like? Looks really good, short rib sammie sounds really good!

 

[Tony R]

Chris short ribs look good man...
Last pic is beautiful!!
I can't remember who started the weather screen shot but its sets the mood and the music screen shot sets the mood of the cook.

 

[Andy Beers]

It all looks great

 

[Noe]

Nice, short ribs are so meaty and delish.

 

[Bob Correll]

Shorts and sides look terrific Chris!

 

[Chris Lynch]

Were the short ribs tender or more steak like? Looks really good, short rib sammie sounds really good!

Thanks all. Yes Nick, it acted more like steak. I was hoping for a little more tender but that's why we practice the last time I made them it was more of a braise and it was definitely more tender. But the straight up smoke with dry rub I thought the flavor was way better.

 

[Mike Coffman]

Awesome looking cook Chris! When I do my short ribs, I will braise and also take them to about
190 - 195 like my brisket. They come out juicy and considerable tender than when I use to do them
without the braise and pull them around 170-180.

 

[Paul Kastner]

Take me now lord for I have seen heaven.

 

[Mike Cosgrove]

Beautifil plate of food, how do you get the weather screenshot?

 

[S.Six]

To answer the time old question " where's the beef?" well there it is! man that looks good. nice job.

 

[Bob Mann]

Wow Chris, that is a fine looking cook and pics, great job!

 

[Tim McCann]

Chris, that was an awesome cook!