Cooking Mag Mommy

I am realizing I am a real novice when it comes to figuring out if a cut of meat is the correct one. I need to take a class on basic butchery. I rely on the label and that is obviously not enough information. The recipe for Black-Pepper Ribs on page 17 of this month's Gourmet called for beef back ribs. The label on the meat I bought said just that but I think what you see to your left are actually beef back short ribs. It wasn't a huge deal as far as flavor but as far as cook time and amount of meat, I think it was not what the test cooks had in mind. The ribs were done but not tender. The meat was very dry and difficult to get off the bone. Some of this may have been the way the ribs were cut but I also think that a sauce of some kind would have helped. The dry rub was good but more salty than I like. The pepper overpowered the sweet. A heavy meaty main like the ribs was a great compliment to the Cocktail of the Month. The recipe for The Old Fashioned used the bourbon tha...