Recent content by sole
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Cut identification - Short Ribs
Turned out sooo well! 9 or 10 hours 250ish in a komodo with a water pan. Lump charcoal, some pressed coconut charcoal and a few thin sticks of applewood. Salt and pepper. Trimmed all silver skin and fat off the tops. No spritz. Pulled of at 193ish when I poked them and the thermometer went in... -
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- Album: Cut identification - Short Ribs
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- Album: Cut identification - Short Ribs
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- Album: Cut identification - Short Ribs
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Cut identification - Short Ribs
Bought a second plate(cooking for more than expected). Same supplier, different butcher. This is what I was looking for! -
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- Album: Cut identification - Short Ribs
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Cut identification - Short Ribs
After re-watching this very informative video on youtube several times here is my supposition: These are plate short rib bones 7, 8, 9 and 10. Bone 7 is on the left in this picture. The bone is at the bottom, then above it is a fat membrane, then above that is the well-marbled and... -
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- Album: Cut identification - Short Ribs
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Cut identification - Short Ribs
Based in Canada, assuming AAA or prime(which is top grade here) as it came from a well-regarded and established butcher shop. -
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- Album: Cut identification - Short Ribs
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- Album: Cut identification - Short Ribs
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Cut identification - Short Ribs
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- sole
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- Album: Cut identification - Short Ribs
