Seems to be a rarity these days. Wife found these for like $4.00 plus on sale at Wally World. Marinaded overnight will Goya Mojo Chipolte, then a modified Jeff's rub. Wood of choice Oak and Cherry. Around 4 hours on the smoker.
[SIGPIC][/SIGPIC]
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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Chaos Tarpon Bay
Ocean Master 31
Its hard to get em with any meat except whats between the bones. I am always meat gazing :winkwhen I go to the grocery store, it drives the wife crazy when when I say that.
I think I am gonna settle with short ribs real soon.:cool:
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Exactly....Unless you go to a dedicated meat market and pay top dollar for choice or prime quality, the best way to shop is "opportunistically." I once noticed what I thought to be a good thick cut sirloin at Wally World. It proved me right, once on the grill and was one of the finest steaks I had had in a long time. Same has happened at Publix, Winn Dixie, etc. Shopping this way, sometimes my freezer would be loaded with steaks, chops, roasts, etc......and sometimes it would be devoid of meat altogether.
OBTW.....Flash, those ribs look killer. I also use the Goya chipotle for chicken and it is a big hit, especially in Mexico (I wonder why?). Here it is easier to get free range chickens and the meat is much more dense and flavorful. Three days in the marinade is not overkill.
How is he? I had heard he was not doing well awhile back.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield