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  1. sole

    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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  5. sole

    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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  7. sole

    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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  9. sole

    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.
  10. sole

    Cut identification - Short Ribs

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    Cut identification - Short Ribs

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    Cut identification - Short Ribs

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  19. sole

    Cut identification - Short Ribs

    asked the butcher for short ribs and came home with these. I think I only got one rib that will actually be usable(the one on the thick end) looks like I got a big cut of some steak or something.
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  20. sole

    Help! Pork cut identfication.

    Will it still pull nicely after bringing it to 204 degrees on the bbq considering how lean it is? You see on the first picture that I am grabbing onto an attached but distinct piece that has what appear to be small flat looking ribs
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