This is a great tip if you are learning how to barbeque. This website explains why and how to remove the membrane from the back of your beef and pork ribs.

Succulent, tender chef-carved beef is featured every Sunday from 6 to 9 p.m. along with Executive Chef Jeremy Bosley's unique side dishes. The cost is $29.95 and includes a choice of soup or salad and potato, seasonal vegetable and dessert. Beverages, tax and gratuity are extra.

Caught this out of home ad in a downtown London Tube Station. After eating ribs for dinner, it made me puke a bit. Nothing quite like a big guy and hair to sell beef...mmmmmmm......

1. Cleanup Greasy DishesTo cut grease and odor on dishes when doing kitchen cleaning, add a tablespoon of vinegar to your hot soapy water.2. Beef Comes In Four Main CutsBeef comes in four main cuts: chuck, loin, rib and round. Packaging information generally tells the cu...

Fall is here and a braise is the best way to a cozy soul. Recipe for Braised Beef Short Ribs with Onions and Orange.

Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counter-part, pork spare ribs. According to Hormel Foods, short ribs are cut from the chuck and plate primals.A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscle and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There are a variety of ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an "English cut", "flanken cut" across the bones (typically about 1/2 inch thick), or cut into boneless steaks (a style recently introduced in the U.S.A. as a cheaper alternative to rib steak). In Korea, short lengths of rib are often further butchered by butterflying (or using an accordion cut) to unfurl the meat into a long ribbon trailing from the bone, or the meat can be removed from the bone entirely and cut into thin (1/4-1/8 inch thick) slices.Short ribs may be long-cooked, as in pot-au-feu, a classic of French cuisine, or rapidly seared or grilled, as in Korean cuisine, in which short ribs (called Galbi), are marinated and grilled over charcoal. Other popular preparations are barbecue and braising.