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In a recipe for braised short ribs in a magazine called, "Cuisine at home", there was a procedure for "curing" the short ribs for 2 hours prior to cooking them. They were really, really good..... 2 cups, each of kosher salt and sugar with some garlic and thyme.. rub and coat the ribs and refrigerate for 2 hours, then rinse thoroughly and pat dry.... then we proceeded with the braising...(in red wine and Coke)
So I've got two slabs of beef ribs...... thinking about trying the "cure" on them before they hit the WSM..... Anybody have any experiance with this approach to beef ribs?
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