wrote:

> I think most of the rub probably dripped off with the fat.
>
> I can't imagine a piece (or pieces) of meat much easier to barbecue.

True, if they're what I think.
Are "short ribs" similar to these? This page hosts a serie of pictures from
raw to cooked:
http://www.carnealfuoco.it/forum/ind...um=3&topic=701

I love to grill them over charcoal or, in winter or rainy days, just broil
them with the oven broiler. Usually I use very few herbs, just some fresh
minced rosemary and ground black pepper, and start adding salt when they're
almost done. Usually I cook them for 50 minutes to 1 hour at high temp like
they do in Tuscany with rosticciana, which is the same cut but with some
differences, expecially more meaty than what I find here.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano