its a small roast cut from bottom sirloin,i think theres 2 on a cow as long as they 3 dimensional cows
Thanks for the info. I guess I'll have to go to a butcher to find it around here. I've been wanting to try one.
yeah its not in every store but if you ask they should be able to cut one or order some....i buy most of mine by the case from a purveyor in nj and they prime grade.
Breakin in the new Weber grill. Nothin but the best for Mrs FS. N.Y. strips. Hope I don't overcook them.
is it a rack or single ribs...your version of short ribs could be back ribs(which im guessing it is) the processer prolly trimmed most of the meat off to leave on the steaks,so now its only a little meat on top and some meat inbetween the bones if its a rack.too vague.....would need pictures....short ribs are different from every store and butcher/slaughter house...sorry gotta know what ya dealin with regardless of what they are, they need to cook long enough to insert a wooden skewer or similar probe into the meat(inbetween the bones on the back ribs or into the meat itself on the more meaty ones)....the skewer should go in fairly easy and pull out with LITTLE RESISTANCE!!! its all about the pull out!... dont use a toothpic we not making cakes!
Hey Skeeter . I have to ask again... who's smoker is yours? The reason being I have been looking to buy myself one but can't seem to find what I am looking for. I am going to give Lang a call and see what their lead time is but also looking for other options. Thanks.