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Beef Short Rib Question

Was at the Asian market today and couldn't resist a big meaty 4 bone beef short rib on special ($3.59).  They are going on the egg tomorrow with some pork side ribs too ($1.99/lb and I trim them down) but I wonder if I need to do anything special to the short ribs?

Should I marinate them for a few hours tomorrow morning?  Is there a membrane to pull?  What rubs do you recommend?  I'm thinking a bit of Byron's Butt Rub + extra black pepper (or maybe Montreal Steak).  Do I need to spritz or baste them during the cook?

I have company coming for dinner and I'm doing something new so I'd like to knock it out of the park for the double wow factor of Dino bones and superior flavour.



Large BGE



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