In rec.food.cooking, Glomis > wrote:

> Basically they sat in the fridge for over 24 hours with the dry rub on them
> (Montreal Steak spice, garlic powder and chili powder) and I then braised
> them at about 100 Celsius for about four hours.

Sounds reasonable. When I make beef short ribs, I smoke them for a
while, but then I finish them off by braising in sauce. Given what you
said about the ribs being very lean, braising makes a lot of sense.


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....I'm an air-conditioned gypsy...

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