Short ribs are not a cut of meat most pitmasters bother with in barbecue epicenters like Kansas City, Texas, and Memphis, and yet I have found that my favorite dish at both Daisy May's and Hill Country is short ribs. At Daisy May's, where unfortunately you have to special order the short ribs, Adam Perry Lang leaves the crusty on the outside, tender on the inside short rib meat on the bone, but each rib is easy to carve and eat. At Hill Country the short ribs (which were a special yesterday) are off the bone. The meat is carved into trapezoid-shaped slices that are perfectly marbled and meltingly tender.
I never thought I would say this, but perhaps there is something the great pitmasters around the country can learn from their New York brethren.

Daisy May's BBQ USA
623 11th Ave. (corner of 46th St.)
New York, NY 10036
Ph: 212-977-1500

Hill Country
30 West 26th Street (bet. Broadway and 6th Ave.)
New York, NY 10010
Ph: 212-255-4544

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