Dinosaur Bones with Chipotle-Cherry Barbecue Sauce Recipe
Joyce Park stashed this in Food
Stashed in: Meat!
I honestly never had any idea that BBQed beef ribs -- which I have eaten a couple times at Texas-style barbeque restaurants, and been underwhelmed by -- were the same thing as the delectable marinated short ribs that I have been eating all my Korean-American life!
So why are BBQed beef ribs underwhelming compared with short ribs?
Lack of marinade? Or lack of fat maybe? They just aren't very interesting flavor-wise -- especially cooked Texas-style, which involves a lot of smoke but no sauce -- and generally are also not especially tender or succulent. Also if the meat isn't falling-off-the-bone tender, beef ribs are hard as crap to eat.
Yeah, what you're saying makes sense. BBQ optimizes for smokiness, not tenderness or flavor.