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Thread Starter 
Hello-I have been lurking for several weeks and like what I see, I am a beginner with 4 cooks under my belt and a WSM, and as you have heard a little knowledge is a dangerous thing.
I asked my butcher for short ribs and think I must have ended up with the entire short plate, that sucker weighs 17 lbs and after some web searches think it must include skirt, and hanger steak portions.
Anyone deal with anything like this, or have an idea where I could get an idea?
I don't plan to deal with it for several wks but would like to learn all I can.