Edited by Kingkoch42 - 12/9/11 at 2:27am
X2 on the short rib for my guess.
Looks great Cal!
Thanks for the heads up on the smoke. Maybe a good place to try some mesquite for the 2 hours not foiled. I can't wait to try this one. Thanks for posting!
Good luck and good smoking.
At that size, no short rib, unless it was a long boned "uncut" short rib.
You can ever marinate then grill these to a nice 135º internal, then rest and eat.
That is what they are. mballi3011 shows them in the post above yours. I used to buy them at Penn Dutch Meats, but now like he said, Restaurant Depot carries them.
I think I've seen that pic of yours before. Damn that looks good!
Actually, short ribs and long ribs come from two different parts of the steer:
Short ribs come from the rib section when you trim off the length of the rib just below the ribeye;
beef short ribs
long bone ribs come off the Arm Shoulder section once you cut the short arm roast from the cross rib roast (at rib 1):
short arm roast
cross rib roast
you remove the long bone ribs off the shoulder roast:
long bone shoulder arm ribs
and that's where the two come from!