On Nov 4, 4:09*am, "ViLco" > wrote:
> 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...ad&forum=3&top...


Those pics are of pork ribs, the ribs under discussion are beef.

Great looking forum "BBQItalia" love it, I know we grillers are
missing out on some Italian techniques and traditions.