Had some company come over on Sunday, and again for Monday Night Football..thought I'd grill up some baby backs and some trayed short ribs. I've posted a question in the past about trayed short ribs, and there was some confusion what they are...pics should help. That's what Sam's Club calls them anyway. My wife likes to call them "Bacon Ribs" (even though they're beef) because of the shape.
Ribs just on the grill:
Ribs after I unfoiled them - you can see a few of the trayed short ribs..I decided right after this to put those on a seperate grill
Ribs Sauced (well, the one on the left is unsauced for a special request) with Sweet Baby Ray's:
Second grill with the "trayed short ribs:"
Baby backs were smoked with Mesquite using the 2-2-1 method.
"Trayed short ribs" were marinated in Stubbs Teriyaki merinade (although I like Trader Joe's organic Teriyaki much better). Indirect grilled them for about an hour, then put them over direct heat for about 20-25 minutes to "firm them up."
Anybody else made these "trayed short ribs," or seen them and know them by a different name? I think the term "trayed" is because due to their shape, they are sold in a "tray."
I purposefully cooked way more ribs than I needed (only had a few people over on Sunday), so I could have leftovers for Monday Night Football. That night, had Chilli and Ribs...yum!