Thawing now. How would you do them, I'm thinking grill.

My favourite. Around here we call ‘em Pterodactyl ribs.

I just grill ‘em and slather ‘em with sauce.

The bald headed albino posted some up awhile back.

I just made these.

Slice potatoes

Salt pepper and tony chacheres on the ribs.

Add sauerkraut and canned tomatoes.

Juice and all.

Throw in a casserole dish, cover tightly with foil and cook at 250-275* for 5-8 hours.

I believe this was originally a Rob P recipe.

Great pic.

I like to rub with salt & pepper and then treat them like a brisket.Smoke till probe tender between the bones. Usually somewhere around 203 degree internal.

Jut before I wrapped them in foil, taters, and onion as well.

No bad.

Damn, that looks good!

I just enjoyed the last little bits. Somewhere in the freezer is an ox tail.

Short ribs are damned near impossible to find in the stores.

I had the locker save these. Flank steak, skirt steak, ox tail, even the kidneys for steak, and kidney pie.

One of my Wabigoon pals likes that.

That's hard to believe. Beef ribs are so damn expensive around here they seem to have a hard time selling them. $5-7 bucks a pound.

I like them. I boil them in seasoned water for a while to tenderize them some.
Take them out and dry them good. Cook them on charcoal grill with some wood for smoke and baste them with wickers till the bones are loose.