Originally Posted by robcava
Those are actually short ribs. With the back ribs the bones are in the middle of the meat, not on the top like that pic. Doesn't really matter though. The 3-2-1 will be great like dirtsailor suggested.
Originally Posted by cliffcarter
You have short ribs.
I would separate into individual ribs and marinate in EVOO, red wine vinegar, salt, pepper and fresh garlic for 12 hours, then on to a medium grill(300°-325°) indirect until done, I prefer 130° IT for beef. YMMV.
OK, so now I am big time confused. Some say short rib, some say back rib.
What they are doesn't really matter, what matters is can I cook them both the same way?
cliffcarter say's to marinade, while others say rub as with any rib and then low & slow cook.
We were planning on brining tonight, then rubbing in the morning. Would a brine hurt at all if I use low & slow? Also, what is EVOO?