- Joined Sep 5, 2008
Oh yeah I hadn't even looked at the cooking process but I agree with you. The butterflying of the short rib is what caught my attention. Also I suppose I could try it with one of my huge ribs without having to bother my butcher. Surely would make for an interesting looking cut of beef on the grill. But for that I'll have to wait 'til the summer, it's currently 35F outside.