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Hi folks,

Any advice for barbecuing short ribs on a kettle grill? I'm kind of
asking after the fact. The short ribs I was barbecuing turned out
okay, but not stellar. My wife and I each had a couple, but I've
put the rest back on the kettle and they're there right now.

So, for next time, what should have I been looking to do? I've
tried googling, but most sites advise dicing up the ribs and then
cooking them in an gas/electric stove/range with some bbq sauce.
Perhaps I gave up too soon?

Thanks in advance.

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--
$ dmesg
rig0a at cl2 charcoal 1: MasterChef (Kettle, 22.5", Gas Assist, p1)
rig0a: charcoal chimney (Royal Oak Lump Charcoal)

In alt.food.barbecue, Steven Schneider > wrote:

> Any advice for barbecuing short ribs on a kettle grill?

The challenge with a kettle is temp control. It is difficult to build a
small enough fire that will last a decent amount of time.

Another issue is radiant heat. The parts of the ribs that can "see" the
red-hot coals will cook MUCH faster than the shaded areas.

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell

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* Nunya Bidnits > [2009-04-30]:
> In ,
> Steven Schneider > typed:
>>
>> Hi folks,
>>
>> Any advice for barbecuing short ribs on a kettle grill? I'm kind of
>> tried googling, but most sites advise dicing up the ribs and then
>> cooking them in an gas/electric stove/range with some bbq sauce.
>> Perhaps I gave up too soon?
>
> Dicing up short ribs? Did you buy those things they call boneless short
> ribs? If you have any left, take 'em back and get a refund.

No, these are real short ribs. I should know, I helped butcher the
darn thing. Yes, they have the bone in.

> Real short ribs are best braised, but can be barbecued. They benefit from
> moist heat in the braise after a good browning, preferably in a liquid with
> mirepoix. Then they can be pulled and a char put on them for a finish if you
> like.

Okay, thanks. I'll have to try that next time. :-)

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--
W. Steven Schneider >

I really love short ribs, but I don't smoke them at all - I braise them.
Oh boy are they yummy.

GWE

Steven Schneider wrote:

> Hi folks,
>
> Any advice for barbecuing short ribs on a kettle grill? I'm kind of
> asking after the fact. The short ribs I was barbecuing turned out
> okay, but not stellar. My wife and I each had a couple, but I've
> put the rest back on the kettle and they're there right now.
>
> So, for next time, what should have I been looking to do? I've
> tried googling, but most sites advise dicing up the ribs and then
> cooking them in an gas/electric stove/range with some bbq sauce.
> Perhaps I gave up too soon?
>
> Thanks in advance.

>

Grant Erwin wrote:
> I really love short ribs, but I don't smoke them at all - I braise them.
> Oh boy are they yummy.
>
> GWE
>

Boy, if that's not a junior league troll, I ain't never seen one....

Steven Schneider > wrote:

> -----BEGIN PGP SIGNED MESSAGE-----
> Hash: SHA1
>
> Hi folks,
>
> Any advice for barbecuing short ribs on a kettle grill? I'm kind of
> asking after the fact. The short ribs I was barbecuing turned out
> okay, but not stellar. My wife and I each had a couple, but I've
> put the rest back on the kettle and they're there right now.
>
> So, for next time, what should have I been looking to do?

What did you do the FIRST time?

I smoke short ribs all the time on my ECB just fine.

Last week: http://i43.tinypic.com/dmwmxd.jpg

-sw

On Thu, 30 Apr 2009 19:33:16 -0400, Steve Calvin
> wrote:

>Grant Erwin wrote:
>> I really love short ribs, but I don't smoke them at all - I braise them.
>> Oh boy are they yummy.
>>
>> GWE
>>
>
>Boy, if that's not a junior league troll, I ain't never seen one....


Hmmm??? Grant's not a troll. Even the original poster doesn't seem to
be a troll.


Desideria

Desideria wrote:
> On Thu, 30 Apr 2009 19:33:16 -0400, Steve Calvin
> > wrote:
>
>> Grant Erwin wrote:
>>> I really love short ribs, but I don't smoke them at all - I braise them.
>>> Oh boy are they yummy.
>>>
>>> GWE
>>>
>> Boy, if that's not a junior league troll, I ain't never seen one....
>
>
> Hmmm??? Grant's not a troll. Even the original poster doesn't seem to
> be a troll.
>
>
> Desideria

ok, what's wrong with this picture.... go to a Que group and talk about
braising/boiling.....

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* Sqwertz > [2009-05-01]:
> Steven Schneider > wrote:
>> Any advice for barbecuing short ribs on a kettle grill? I'm kind of
>> asking after the fact. The short ribs I was barbecuing turned out
>> okay, but not stellar. My wife and I each had a couple, but I've
>> put the rest back on the kettle and they're there right now.
>>
>> So, for next time, what should have I been looking to do?
>
> What did you do the FIRST time?

Put my burning coals on one side of the fire grate, put my short
ribs on the opposite side on the food grate. BBQ'd them as best I
could from 11:30 to 18:11 between 125*F and 120*F and pulled them
when the internal temperature of the ribs reached 160*F.

The ones I put back on the kettle I let smoke a bit longer, till
about 22:00, but then I had to call it quits. If I didn't have to
work this morning I would have at least attempted an all nighter
just to see what happens.

What I didn't do might be informative; I didn't marinate them first.
Someone has suggested that as something I might want to try in the
future.

> I smoke short ribs all the time on my ECB just fine.
>
> Last week: http://i43.tinypic.com/dmwmxd.jpg

I see you cut them up into individual ribs. It also appears that
you trimmed off excess tissue (ie. fats, peritoneum), this is also
something that I didn't do. Obviously, I'm not a chef yet. :-)

Anything else I should have done, or should do next time? Again,
thanks in advance.

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-----END PGP SIGNATURE-----

--
$ dmesg
rig0a at cl2 charcoal 1: MasterChef (Kettle, 22.5", Gas Assist, p1)
rig0a: charcoal chimney (Royal Oak Lump Charcoal)

On Thu, 30 Apr 2009 21:59:55 -0400, Steve Calvin
> wrote:

>Desideria wrote:
>> On Thu, 30 Apr 2009 19:33:16 -0400, Steve Calvin
>> > wrote:
>>
>>> Grant Erwin wrote:
>>>> I really love short ribs, but I don't smoke them at all - I braise them.
>>>> Oh boy are they yummy.
>>>>
>>>> GWE
>>>>
>>> Boy, if that's not a junior league troll, I ain't never seen one....
>>
>>
>> Hmmm??? Grant's not a troll. Even the original poster doesn't seem to
>> be a troll.
>>
>>
>> Desideria
>
>ok, what's wrong with this picture.... go to a Que group and talk about
>braising/boiling.....


Fair enough, but he's still not a troll. ;-) I think somebody else
brought up braising short ribs before he confessed his love of 'em.


Desideria

Desideria wrote:
>>>
>>> Desideria
>> ok, what's wrong with this picture.... go to a Que group and talk about
>> braising/boiling.....
>
>
> Fair enough, but he's still not a troll. ;-) I think somebody else
> brought up braising short ribs before he confessed his love of 'em.
>
>
> Desideria

I never said that *he* was a troll. I said the *post* was a minor league
troll... big difference. ANYONE can post a troll post, remember
Moosie? That does not make the *poster* a troll.... geeze people,
lighten up

On Fri, 01 May 2009 09:47:31 -0400, Steve Calvin
> wrote:

>Desideria wrote:
>>>>
>>>> Desideria
>>> ok, what's wrong with this picture.... go to a Que group and talk about
>>> braising/boiling.....
>>
>>
>> Fair enough, but he's still not a troll. ;-) I think somebody else
>> brought up braising short ribs before he confessed his love of 'em.
>>
>>
>> Desideria
>
>I never said that *he* was a troll. I said the *post* was a minor league
>troll... big difference. ANYONE can post a troll post, remember
>Moosie? That does not make the *poster* a troll.... geeze people,
>lighten up

Okay. Thanks for clarifying, Steve. I'm easily confused. :-)

(never heard a POST referred to as a 'troll' before, but what they
hey!)


Desideria

It's just not the same any longer. Humor seems to be gone. Folks don't
understand, or care, what Usenet is (I should probably say was), why,
etc....

Posts don't seem to be actually read. They seem to be just "interpreted"
quickly and then replied to totally out of context.

I miss the old timers around here and think I shall join their silence.

I toast all of those before who helped me, to name just a few:

Moosie
Christy
TFM
Big Jim
Dave (I still have my ID Dave and will get out there someday!)
Harry
Piedmont
Edwin
Nick C
Brick
Sqwertz (even when he posted as Steve Wertz! ;-) )
Dimitri
Denny
Jack

There are a lot more folks I should name but it's late. I apologize to
those who I forgot!

To those who have gone to the pit in the sky, I toast you each and every
time I fire up. To those who have been kind along the way - you get the
second toast. ;-)

To all others.... well... I s'pose I'd better shut-up about that huh...

I bid you all well.

Just remember... good lump, smoke at a wisp, it's done when it's f'ing
done.

Enjoy folks...

On Fri, 01 May 2009 23:54:58 -0400, Steve Calvin
> wrote:

>It's just not the same any longer. Humor seems to be gone. Folks don't
>understand, or care, what Usenet is (I should probably say was), why,
>etc....
>
>Posts don't seem to be actually read. They seem to be just "interpreted"
> quickly and then replied to totally out of context.
>
>I miss the old timers around here and think I shall join their silence.
>
>I toast all of those before who helped me, to name just a few:
>
>Moosie
>Christy
>TFM
>Big Jim
>Dave (I still have my ID Dave and will get out there someday!)
>Harry
>Piedmont
>Edwin
>Nick C
>Brick
>Sqwertz (even when he posted as Steve Wertz! ;-) )
>Dimitri
>Denny
>Jack
>
>There are a lot more folks I should name but it's late. I apologize to
>those who I forgot!
>
>To those who have gone to the pit in the sky, I toast you each and every
>time I fire up. To those who have been kind along the way - you get the
>second toast. ;-)
>
>To all others.... well... I s'pose I'd better shut-up about that huh...
>
>I bid you all well.
>
>Just remember... good lump, smoke at a wisp, it's done when it's f'ing
>done.
>
>Enjoy folks...
>
>
>
>
>
>
>
>
>


Well, DARN it!!!!!!!

I humbly apologize, as I'm likely part of the reason you're leaving.
;-(

Didn't mean to drive you off, I was just puzzled and vouching for
Grant (please understand that sometimes the humor here confuses the
heck outta me).


Desideria

Steve Calvin wrote:
> It's just not the same any longer. Humor seems to be gone. Folks don't
> understand, or care, what Usenet is (I should probably say was), why,
> etc....
>
> Posts don't seem to be actually read. They seem to be just "interpreted"
> quickly and then replied to totally out of context.

Usenet has always been like that since I've been on starting in 1995.
>
> I miss the old timers around here and think I shall join their silence.
>
> I toast all of those before who helped me, to name just a few:
>
> Moosie
> Christy
> TFM
> Big Jim
> Dave (I still have my ID Dave and will get out there someday!)
> Harry
> Piedmont
> Edwin
> Nick C
> Brick
> Sqwertz (even when he posted as Steve Wertz! ;-) )
> Dimitri
> Denny
> Jack
>
> There are a lot more folks I should name but it's late. I apologize to
> those who I forgot!
>
> To those who have gone to the pit in the sky, I toast you each and every
> time I fire up. To those who have been kind along the way - you get the
> second toast. ;-)
>
> To all others.... well... I s'pose I'd better shut-up about that huh...
>
> I bid you all well.
>
> Just remember... good lump, smoke at a wisp, it's done when it's f'ing
> done.
>
> Enjoy folks...

I'll miss you, Steve.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Steven Schneider > wrote:

> -----BEGIN PGP SIGNED MESSAGE-----
> Hash: SHA1

That's nice. But you don't need that here.

>> I smoke short ribs all the time on my ECB just fine.
>>
>> Last week: http://i43.tinypic.com/dmwmxd.jpg
>
> I see you cut them up into individual ribs. It also appears that
> you trimmed off excess tissue (ie. fats, peritoneum), this is also
> something that I didn't do. Obviously, I'm not a chef yet. :-)

I did nothing of the sort. My only regrets were that I didn't have
the butcher leave the ribs attached, like I would do if I
pre-ordered then the night before.

I think you're thinking of beef back ribs.

> Anything else I should have done, or should do next time? Again,
> thanks in advance.

> BBQ'd them as best I
> could from 11:30 to 18:11 between 125*F and 120*F and pulled them
> when the internal temperature of the ribs reached 160*F.

240-250F for 5 hours until 190F. You were *way* off. You can't
even get 125 of on a Kettle the way you describe.

> -----BEGIN PGP SIGNATURE-----
> Version: GnuPG v1.4.9 (OpenBSD)

And screw this shit. Maybe when KSW returns, but not now.

-sw

"Steve Calvin" > wrote in message
...
> It's just not the same any longer. Humor seems to be gone. Folks don't
> understand, or care, what Usenet is (I should probably say was), why,
> etc....
>
> Posts don't seem to be actually read. They seem to be just "interpreted"
> quickly and then replied to totally out of context.
>
> I miss the old timers around here and think I shall join their silence.
>
> I toast all of those before who helped me, to name just a few:
>

Steve,
Check back in a few months. The idiots seem to come and go on a regular
basis, not only here, but on all newsgroups. There is usually a handful
that make visits worthwhile and I've learned to skip over the rest (most of
the time)

"Steve Calvin" > wrote in message
...
> It's just not the same any longer. Humor seems to be gone. Folks don't
> understand, or care, what Usenet is (I should probably say was), why,
> etc....
snip
> I bid you all well.
>
> Just remember... good lump, smoke at a wisp, it's done when it's f'ing
> done.
>
> Enjoy folks...

Farewell from a lurker. This is actually the last news group of the
dozen or so I used to subscribe to. The down to earth people are still here
they are just getting drowned out but flak.

happy trails, Joseph

"Joseph" > wrote in message
.. .
>
> "Steve Calvin" > wrote in message
> ...
>> It's just not the same any longer. Humor seems to be gone. Folks don't
>> understand, or care, what Usenet is (I should probably say was), why,
>> etc....
> snip
>> I bid you all well.
>>
>> Just remember... good lump, smoke at a wisp, it's done when it's f'ing
>> done.
>>
>> Enjoy folks...
>
> Farewell from a lurker. This is actually the last news group of the
> dozen or so I used to subscribe to. The down to earth people are still
> here they are just getting drowned out

"by flak" (sorry)
>
> happy trails, Joseph
>

Denny Wheeler > wrote:

> What's the huhu? The PGP will help stop his getting spammed to death.

Huh?

ObBBQ: I'm making Clam Chowder (Boston style). It has bacon in it.

-sw

Denny Wheeler > wrote:

> On Sat, 2 May 2009 12:12:45 -0500, Sqwertz >
> wrote:
>
>>ObBBQ: I'm making Clam Chowder (Boston style). It has bacon in it.
>
> I should hope so!!! And, one hopes, lotsa clams.

The best clams there a

<http://www.anything4restaurants.com/products/panapesca-baby-clam-meat-in-natural-juice-112800.html>

-sw

Steve Calvin > wrote:

> Sqwertz (even when he posted as Steve Wertz! ;-) )

But... my name is Sam.

-sw

On May 2, 2:59*pm, Denny Wheeler >
wrote:
> On Sat, 2 May 2009 10:09:29 -0700, "Joseph" >
> wrote:
>
> > *Farewell from a lurker. *This is actually the last news group of the
> >dozen or so I used to subscribe to. *The down to earth people are still here
> >they are just getting drowned out but flak.
>
> They are??? *I guess my filters must be way good, because I see maybe
> one "flak" post a week in afb.

Hell, there's hardly any spam on this group. Take a look using google
groups, there's maybe an average of a little less than one per day.
And the recent one is that hilarious food recipe guy from asia.

"Sqwertz" > wrote in message
...
> Denny Wheeler > wrote:
>
>> What's the huhu? The PGP will help stop his getting spammed to death.
>
> Huh?
>
> ObBBQ: I'm making Clam Chowder (Boston style). It has bacon in it.
>


Thanks, Chubby. I was quite satiated until I read that. I'll be standing
by the mailbox waiting for some.

TFM®

Duwop > wrote:

> On May 2, 2:59*pm, Denny Wheeler >
> wrote:
>> On Sat, 2 May 2009 10:09:29 -0700, "Joseph" >
>> wrote:
>>
>>> *Farewell from a lurker. *This is actually the last news group of the
>>>dozen or so I used to subscribe to. *The down to earth people are still here
>>>they are just getting drowned out but flak.
>>
>> They are??? *I guess my filters must be way good, because I see maybe
>> one "flak" post a week in afb.
>
> Hell, there's hardly any spam on this group. Take a look using google
> groups, there's maybe an average of a little less than one per day.
> And the recent one is that hilarious food recipe guy from asia.

I think by flak he means flame bait or reckless criticism of various
sorts. Not really spam.

He'll be back. A couple weeks ago I deleted my newsreader from my
computer, and all the archived posts with the same attitude -
figuring I'd only waste time on newsgroups while I was at work
(heh!).

I reinstalled the newsreader at home a few days later.

-sw

-sw

Denny Wheeler > wrote:

> On Sat, 2 May 2009 17:26:42 -0500, Sqwertz >
> wrote:
>
>>Denny Wheeler > wrote:
>>
>>> On Sat, 2 May 2009 12:12:45 -0500, Sqwertz >
>>> wrote:
>>>
>>>>ObBBQ: I'm making Clam Chowder (Boston style). It has bacon in it.
>>>
>>> I should hope so!!! And, one hopes, lotsa clams.
>>
>>The best clams there a
>>
>><http://www.anything4restaurants.com/products/panapesca-baby-clam-meat-in-natural-juice-112800.html>
>>
>
> Well....when I want good clams, I go buy fresh ones. (I could go dig
> my own, but I'm just not up for it.) Many excellent varieties of
> clams to be found in the Puget Sound.

I hate having to purge them. And buying them "fresh" is hit or
miss. One bad clam can ruin your whole week (not to mention the
other 5lbs you cooked with them).

It seemed every time I bought fresh clams, there was always one in
the batch that turned the whole steamer into a porta-potty. Even if
they're tightly closed, they can still be rotten inside.

-sw

"Nunya Bidnits" > wrote in message
...
>
> It's only funny until somebody loses an eye.
>
> MBKC

then its hilarious.

--
C.D

"Denny Wheeler" > wrote in message
...
> On Sat, 2 May 2009 10:09:29 -0700, "Joseph" >
> wrote:
>
>> Farewell from a lurker. This is actually the last news group of the
>>dozen or so I used to subscribe to. The down to earth people are still
>>here
>>they are just getting drowned out but flak.
>
> They are??? I guess my filters must be way good, because I see maybe
> one "flak" post a week in afb.

I meant that in a general way across Usenet. I think this is a great
group. My filters have done a decent job too. The spam has gone wild
occasionally but I can skip thru that easy enough.

The other groups I subscribed to became troll and flame fests almost
constantly. Just decided that filtering thru it was just not worth while
anymore. Let me say thank you to the people here who have made my BBQ so
much better than it used to be....

Joseph

>
> (dedicated news clients have, as a general rule, *far* better filters
> for Usenet than do programs which are primarily email clients. Those
> would be Windows Mail, Thunderbird, Outlook Express.)
>
> --
> -denny-
>
> Some people are offence kleptomaniacs -- whenever they see
> an offence that isn't nailed down, they take it ;-)
> --David C. Pugh, in alt.callahans
>
> Know the signs!
> http://www.heartinfo.org/ms/guides/9/main.html

"Sqwertz" > wrote in message
...
> Duwop > wrote:
>
>> On May 2, 2:59 pm, Denny Wheeler >
>> wrote:
>>> On Sat, 2 May 2009 10:09:29 -0700, "Joseph" >
>>> wrote:
>>>
>>>> Farewell from a lurker. This is actually the last news group of the
>>>>dozen or so I used to subscribe to. The down to earth people are still
>>>>here
>>>>they are just getting drowned out but flak.
>>>
>>> They are??? I guess my filters must be way good, because I see maybe
>>> one "flak" post a week in afb.
>>
>> Hell, there's hardly any spam on this group. Take a look using google
>> groups, there's maybe an average of a little less than one per day.
>> And the recent one is that hilarious food recipe guy from asia.
>
> I think by flak he means flame bait or reckless criticism of various
> sorts. Not really spam.

There are a few flame wars here but not many (unless someone wants to
boil some ribs As I said in the other post this is one of the best groups
etiquette wise..

Joseph

>
> He'll be back. A couple weeks ago I deleted my newsreader from my
> computer, and all the archived posts with the same attitude -
> figuring I'd only waste time on newsgroups while I was at work
> (heh!).
>
> I reinstalled the newsreader at home a few days later.
>
> -sw
>
> -sw

"C.D" > wrote in message
ter.com...
>
> "Nunya Bidnits" > wrote in message
> ...
>>
>> It's only funny until somebody loses an eye.
>>
>> MBKC
>
> then its hilarious.

lol and cleaning keyboard...

>
> --
> C.D

"Nunya Bidnits" > wrote:
> Duwop > typed:
> > [ . . . ]
> > Hell, there's hardly any spam on this group. Take a look using google
> > groups, there's maybe an average of a little less than one per day.
> > And the recent one is that hilarious food recipe guy from asia.
>
> It's only funny until somebody loses an eye.

Hey! I resemble that remark! °~)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Ed Pawlowski wrote:

> Steve,
> Check back in a few months. The idiots seem to come and go on a
> regular basis, not only here, but on all newsgroups. There is
> usually a handful that make visits worthwhile and I've learned to
> skip over the rest (most of the time)

All I can say is: me agree, too.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

-----BEGIN PGP SIGNED MESSAGE-----
Hash: SHA1

* Sqwertz > [2009-05-02]:
> Steven Schneider > wrote:
>
>>> I smoke short ribs all the time on my ECB just fine.
>>>
>>> Last week: http://i43.tinypic.com/dmwmxd.jpg
>>
>> I see you cut them up into individual ribs. It also appears that
>> you trimmed off excess tissue (ie. fats, peritoneum), this is also
>> something that I didn't do. Obviously, I'm not a chef yet. :-)
>
> I did nothing of the sort. My only regrets were that I didn't have
> the butcher leave the ribs attached, like I would do if I
> pre-ordered then the night before.
>
> I think you're thinking of beef back ribs.
>
>> Anything else I should have done, or should do next time? Again,
>> thanks in advance.
>
>> BBQ'd them as best I
>> could from 11:30 to 18:11 between 125*F and 120*F and pulled them
>> when the internal temperature of the ribs reached 160*F.
>
> 240-250F for 5 hours until 190F. You were *way* off. You can't
> even get 125 of on a Kettle the way you describe.

Crap, I meant 225-250*F. I can't believe I didn't catch that.

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--
W. Steven Schneider >

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* Janet Wilder > [2009-05-02]:
> Steve Calvin wrote:
>> It's just not the same any longer. Humor seems to be gone. Folks don't
>> understand, or care, what Usenet is (I should probably say was), why,
>> etc....
> >
>> Posts don't seem to be actually read. They seem to be just "interpreted"
>> quickly and then replied to totally out of context.
>
> Usenet has always been like that since I've been on starting in 1995.

Eternal September since 1993...

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--
W. Steven Schneider >
Blinky's Usenet Improvement Project http://improve-usenet.org/
(R.I.P. Blinky)

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* Nunya Bidnits > [2009-05-01]:
>
> "Steven Schneider" > wrote in message
> ...
>> -----BEGIN PGP SIGNED MESSAGE-----
>> Hash: SHA1
>>
>> * Nunya Bidnits > [2009-04-30]:
>> > In ,
>> > Steven Schneider > typed:
>> >>
>> >> Hi folks,
>> >>
>> >> Any advice for barbecuing short ribs on a kettle grill? I'm kind of
>> >> tried googling, but most sites advise dicing up the ribs and then
>> >> cooking them in an gas/electric stove/range with some bbq sauce.
>> >> Perhaps I gave up too soon?
>> >
>> > Dicing up short ribs? Did you buy those things they call boneless short
>> > ribs? If you have any left, take 'em back and get a refund.
>>
>> No, these are real short ribs. I should know, I helped butcher the
>> darn thing. Yes, they have the bone in.
>
> Then don't dice them, leave them nice and meaty if you're lucky enough to
> control that, and cut them 3-4 inches. Don't try to get rid of all the fat,
>
> <snip a bunch of really good, and making me hungry advice>
>
> you complete the gravy. Just be careful, they won't need much time at this
> stage, all you want is a little bit of crisp quickly so as not to dry them
> out.

That sounds really good. We have a long weekend coming up so maybe
I'll try it then.

Thanks for the help, I'll let you know how it turns out.

Steven

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--
$ dmesg
rig0a at cl2 charcoal 1: MasterChef (Kettle, 22.5", Gas Assist, p1)
rig0a: charcoal chimney (Royal Oak Lump Charcoal)

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* Denny Wheeler > [2009-05-16]:
> On Thu, 14 May 2009 18:48:58 +0000 (UTC), Steven Schneider
> wrote:
>
>>
>>Eternal September since 1993...
>
> Someone who HASN'T heard that AOL dropped Usenet a couple years ago?

AOL, Google Groups, there's always somebody, not that I let it bother
me too much. :-) Since I use Motzarella and a decent Score file it
hardly ever does bother me anymore.

I haven't eaten breakfast yet and mentioning Motzarella made me
think of cheese. Now I'm hungry so I'm going to go eat.

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--
$ dmesg
rig0a at cl2 charcoal 1: MasterChef (Kettle, 22.5", Gas Assist, p1)
rig0a: charcoal chimney (Royal Oak Lump Charcoal)

I read this group but would not attempt to post with all the experts here
but, as my dear old Granny would say,

IF IT AIN'T GOT BONES, IT AIN'T RIBS. That thing they sell in the meat
department should be illegal.

Just my 2 cents worth.
"Steven Schneider" > wrote in message
...
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>
> Hi folks,
>
> Any advice for barbecuing short ribs on a kettle grill? I'm kind of
> asking after the fact. The short ribs I was barbecuing turned out
> okay, but not stellar. My wife and I each had a couple, but I've
> put the rest back on the kettle and they're there right now.
>
> So, for next time, what should have I been looking to do? I've
> tried googling, but most sites advise dicing up the ribs and then
> cooking them in an gas/electric stove/range with some bbq sauce.
> Perhaps I gave up too soon?
>
> Thanks in advance.
>
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>
> --
> $ dmesg
> rig0a at cl2 charcoal 1: MasterChef (Kettle, 22.5", Gas Assist, p1)
> rig0a: charcoal chimney (Royal Oak Lump Charcoal)

"Granby" > wrote:
> I read this group but would not attempt to post with all the experts here
> but, as my dear old Granny would say,
>
> IF IT AIN'T GOT BONES, IT AIN'T RIBS. That thing they sell in the meat
> department should be illegal.
>
> Just my 2 cents worth.
[ . . . ]

Post, Granby! Your 2¢'s worth might be more valuable than you think and
might stimulate some good discussions. Got any of your dear old Granny's
recipes?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Fraid not, I was never into collecting opossum and squirrel recipes. She
was from Kentucky. I can't ever remember eating anything grilled or with
BBQ sauce at her house.

It was funny that this topic showed up as I have had this discussion about
the "boneless ribs". Hear people say they never taste right, that is
simply because they are not ribs. Try to tell people from the western side
on Indiana that and they say, "the meat department wouldn't call them ribs
if they weren't. I thought "so long as they can get someone to buy the meat
they will call it anything"
"Nick Cramer" > wrote in message
...
> "Granby" > wrote:
>> I read this group but would not attempt to post with all the experts here
>> but, as my dear old Granny would say,
>>
>> IF IT AIN'T GOT BONES, IT AIN'T RIBS. That thing they sell in the meat
>> department should be illegal.
>>
>> Just my 2 cents worth.
> [ . . . ]
>
> Post, Granby! Your 2¢'s worth might be more valuable than you think and
> might stimulate some good discussions. Got any of your dear old Granny's
> recipes?
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Granby wrote:

Granby, please do not top post. Thanks.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan