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      02-17-2020, 01:38 PM   #1217
pennsiveguy
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Quote:
Originally Posted by polychromatic View Post
Thatís a great idea, never thought of that. I have used brisket for the same use (adding to other recipes) so I will give the short ribs a try!
The advantage of the short rib meat is that it holds together a little better than brisket. I like to have chunks of beef left in the finished product, rather than have it disintegrate and disappear.

Chili was where my first 2 briskets ended up, about 25 years ago. I didn't cook 'em long enough and they were tough as a couple of old boots. You can make anything tender if you stew it long enough, so a big pot of chili was the only way I figured I could salvage some value out of them. The chili was phenomenal. I've been using mesquite-smoked beef ever since.
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