So these were labelled "beef short ribs for braising"but to me they look like normal back ribs or side ribs?
Any opinions on what they are and how to cook them? Was just going to low and slow at 250 for 5-6 hrs with some cow lick...whatcha all think?
Oh and can you use mustard on beef just like on pork ribs to apply the rub???
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).