hits and misses

For ages i have cooked pork ribs a certain way and they have always turned well.
I have always used baby back ribs and i use a rub and as i have said before, some rum for an overnight :flavor enhancement, but I have tried a St Louis cut twice now and they cook different.
the first time was a bit tough, but good.
The second seemed a bit dry , but feel of the bone.
The fun part is that there is extra meat that is not rib meat per say, loaded with cartilage (or white bones as my Italian friends would call it) and i made an awesome pulled pork from that.
It is strange, but i also did not like the beef short ribs i slow cooked at the same time, yet i created an awesome au jus.  This was a chemist's feat for i found the juice with too much black pepper and so i filtered it using coffee filters.  I would have preferred a buchner funnel to filter under vacuum, but do not have the set up at this time and a slow gravametric filter was just fine.  The awesome part, the black pepper flavor was minimalized and the au jus was clear!  it was beautiful to see and taste.
The pulled pork saved the day and so there was no 911 calls to the pizza joint.

Beef short ribs

They are beef so should not be given a really sweet taste

They are a tough meat, so cooking them low and slow is necessary

They dry out, so one must cover them while cooking and it should be done in liquid, braising, as it were.

Finish off on a grill or broil!

Dry Rub ratio:

·       2 black pepper

·       2 salt

·       2 paprika

·       1/2 hot pepper

·       2 ginger

Coat the ribs with the rub and let sit for a minimum of 1 hour

Add 2 cups rose wine, cover tightly and begin cooking at 250 for 4 hours

After 4 hours, remove the liquid and begin to reduce it

add 2 tablespoon Honey,

1 teaspoon salt,

1 teaspoon dry Chipolte peppers, crushed fine

1 tablespoon tomato paste

after the sauce has reduced by 1/2,

uncover the ribs and begin to broil them for 10 minutes on the middle rack

remove as much fat as is possible from the sauce and

thicken the sauce to your liking with a flour roux

Serve with the sauce over the ribs