Been wondering where I got the idea that the short rib was somehow part of the prime rib, and found my answer when speaking to the butcher the other day. I was ordering short ribs for a dinner party I am having on Saturday, and he said he'd take them from the rib instead of the chuck. Hmmm, so I asked him to explain. He said that the prime rib bone extends another 12 inches beyond what we normally see when getting a bone-in roast. At the end of that is where the short ribs are located, and are a little less fatty than thse from the chuck. So, thankfully, I cleared up why I connected prime rib to short ribs. Whew, that feels better now. Sue

I agree. Add fresh tomato to msmarion's burger and I'll have one, too! I just read a Cooks Illustrated article about juicy burgers. They grind beef (flank and short ribs I think) in a food processor and never pick it up. Just lightly push into patty form on wax paper. Sounded so delicious that I'm tempted to give it a try. DH would certainly get a chuckle out of me using the food processor as a meat grinder. I would go REALLY ballistic if I went to all that trouble and some 'helpful' guest decided to start whacking them with a spatula!

When I do baby rack ribs I slow cook them in a shallow pan on a rack with about a quarter of an inch to half inch of water in the bottom of the pan, cover tightly with foil. I will cook them at 325 for a couple of hours. I can fridge them or cook them on the grill right away. In your case you may want to fridge them and pull them out just before your gathering, hubby can grill them while the corn is resting. just a thought.

When smoking pork ribs or butts, I regularly make one of these sides to put under the pork for the last couple hours of cooking. The porky goodness drips onto them and adds some ridiculous flavor on top of the smoke. Keri's Hog-Apple Baked Beans Potatoes Au Gratin I just made those very beans this weekend along with a beef brisket, burnt ends, and corn on the cob all on the grill. I leave my corn in the husk, but remove the silk and let them soak in water with a little sugar for about an hour. Then just cook until there's a slight char on the husk and the kernels darken a bit. I have in the past used that same grilled corn to make this Mexican Street Corn Salad which I am obsessed with. For steaks, I pretty much exclusively do the reverse sear method. I almost always use ribeye and the reverse sear is perfect on a ribeye as it gives it time to render down a lot of the fat. My go to seasoning is Montreal, but will sometimes go simple S&P and maybe some garlic salt. I normally season right after I start the grill which takes about 45 minutes to get up to temp and stabilize. If you prefer to keep your meet in the fridge until grilling time, you can do that too. I aim for a temp of 225-235 on the grill, and I grill in-direct. I use a leave in probe and pull the steaks when they hit 125 degrees which takes 35-45 minutes. I then prep the grill for direct heat, and jack up the temp to 500-700 degrees (takes about 10 minutes which is perfect to rest the steaks during this time). The steaks get thrown back on the grill to flash sear for about one minute per side which with the rest and the sear normally brings the temps up to about 130-135 depending on your steak thickness. Steaks are perfectly cooked edge to edge and deliciously juicy. When I grill salmon, my go to is to use cedar planks as it gives them an amazing flavor. I typically stick with sockeye salmon as to us it's so much better than the atlantic we can get here in MN. I portion them out prior to cooking, and use a bit of salmon rub and cook until flaky. Because of the planks, you don't get the crispy skin, but I don't miss it.