With the skirt steak off, I’m putting some short ribs on offset heat and letting them go for a couple of hours.  Short ribs are so much fun to cook, and easy to cook well, as long as the heat is low and you make a little basket out of foil for them to sit in.  Treat them like pork ribs … slow and low for at least 3 hours will do you right.

In about five hours this will be in my stomach.

Prepared by today’s special guest Grillingman, my wife Angela.

Ready to roll for tomorrow. Just got done trimming them and will let
them age for a day. Mom and Dad’s 50th anniversary tomorrow — what
better way to celebrate than MEAT.