RECIPE GRILLED SHORT RIBS RECIPES

Steps:

• Prepare smoker for indirect cooking at 250-275°F using a neutral wood like apple, cherry or pecan.
• Trim fat and silver skin from the meaty side. Remove membrane from bone side.
• Mix rub ingredients together and set aside.
• Coat ribs in a mustard, olive oil or even hot sauce.
• Apply rub evenly being sure to get plenty on the sides.
• Place bone side down on pre-heated smoker.
• Smoke for between 6 - 10 hours between 250° - 275°F
• You can give the ribs a spritz of apple juice after about 3 hours if the edges are starting to burn (apple cider vinegar or water work as well)
• Remove the ribs from the smoker when your temperature probe reads 203 - 210°F and wrap in aluminum foil or butcher paper and leave to rest for at least an hour wrapped in old towels in a cooler.
• Slice the ribs and serve with beans and coleslaw

Steps:

• Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover. Turn heat to medium, cover, and bring to boil. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30 to 90 minutes, depending on whether you're using two smaller octopuses or 1 larger one (check for doneness with point of sharp knife). Drain, discarding everything but octopus. (You can prepare this 24 hours in advance up to this point; cover, and refrigerate octopus.) Set aside.
• Start charcoal or wood fire, or preheat gas grill; fire should be quite hot. Grill rack about 4 inches from heat source. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly until outside browns but inside is not dried out. Cut remaining lemon into wedges.
• Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.