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Preparing ribs can seem daunting and time consuming, but baking ribs in oven and then grilling them make it relatively quick and easy. Ingredients: ribs, water, red wine vinegar, ketchup, cider vinegar, Worcestershire sauce, brown sugar, hot pepper sauce, and salt.
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Even rib portion sizes vary widely, from the paper-thin strips of kalbi-kui (beef short ribs) direct grilled on charcoal braziers at Korea town restaurants to the plate-burying slabs we’ve come to expect from barbecue joints in Memphis and Kansas City. But most of all, ribs are just plain fun to eat, evoking a primal memory of when our cave-dwelling ancestors roasted huge hunks of meats over campfires, ripping them apart with their bare hands.
If Kansas City is home, your idea of ribs is probably epitomized by the sweet smoky spareribs at Oklahoma Joe’s.
Baby back ribs (cut from the back of the hog) are the quickest cooking and most tender, while spare ribs (cut from the side of the hog) are fatter, meatier, tougher, and many say more flavorful. The diaphragm forms the base of the thorax whilst the thoracic inlet forms the superior aspect (located between the first two ribs). There are 12 pairs of ribs that form the thoracic cage, with the first 7 pairs referred to as true ribs attaching to the sternum via the costal cartilage. Importantly, the first rib is unique being atypical in shape and articulating with the manubrium (head of the sternum). Awareness of the location of the intercostals vessels is important in the clinical setting. During free breathing the ribs which lie superiorly move in the antero-posterior direction whilst the lower more inferior ribs move laterally.
Essentially, during breathing in the diaphragm contracts increasing thoracic volume and lowering intra-thoracic pressure, drawing air into the lungs.
The midvertebral line is a theoretical line that runs down the middle of the back and in the thin patient the spinous processes may be visible. Midclavicular line - A vertical line located midway between the jugular notch and the acromioclavicular joint.
Parasternal line - Located midway between the laternal sternal line and the mammary line.
Anterior axillary line - A vertical line from the axillary folds, running between the middle of the clavicle and the lateral end of the clavicle.
Posterior axillary line - Runs parallel with the anterior axillary line but instead along the posterior axillary fold.
Midaxillary line - A vertical line from the apex of the axilla between the anterior and posterior axillary line.
Midline sternotomy scar - Indicates previous coronary artery bypass grafting (CABG), aortic valve replacement or transplantation. Pectus carinatum is protrusion of the ribs and sternum anteriorly and is an anatomical deformity. Pectus excavatum is another congenital condition that causes the sternum to form inward, creating a depression in the centre of the chest.
The mediastinum refers to the central mass of tissue that houses the heart, great vessels and the oesophagus and is divided into the superior and inferior mediastinum.
The superior mediastinum lies above the transverse plane at the level of the 4th thoracic vertebrae posteriorly and manubriosternal joint anteriorly. The heart is enclosed by the pericardial sac which is a double layered serous membrane. The aorta ascends from the heart, arches and then begins to descend at the level of the manubiosternal joint.
Each lung is connected to the mediastinum via the hilum which contains the pulmonary veins and arteries. The phrenic nerve arises from the 3rd, 4th and 5th cervical nerve roots passing into the thoracic inlet to supply the diaphragm. Big Bad John says:May 16, 2015 at 5:00 AMAm I correct that these are English-cut short ribs?
I would have thought you would use mustard rather than mayo – And would the mayo trick work for pork ribs as well?
Harry Soo says:October 6, 2014 at 1:53 PMMy recipe works almost as well in the oven so please go ahead and try it out!
The entire contents of this web site, including but not limited to recipes, text, design, graphics, interfaces, images, audio clips, Flash movies, data compilations, and code are under the United States and other copyright laws, and are the property of SYD. Cooking ribs in the oven for a period of time and then moving them to the grill is a timesaver. Experiment with following recipes, and youa€™ll soon find your favorite and be an expert at quickly cooking juicy, smoky, crusty, well-seasoned ribs. After the meat starts to look done, transfer the ribs to the grill to get that delicious barbequed crust. After applying your favorite spice rub thoroughly to the ribs seal them in a large plastic bag. Louis-style pork ribs, vegetable oil, chopped yellow onion, minced garlic cloves, tomato paste, cider vinegar, honey, Worcestershire sauce, Dijon mustard, soy sauce, hoisin sauce, chili powder, ground cumin, crushed red pepper flakes. The fact is that, while cooking ribs is not complicated, there’s an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones.

They offer gnawable bones that provide structure and flavor, presenting a broad surface to the smoke and fire.
As with so much in barbecue, there are striking regional differences — the merits of which partisans argue with a ferocity once reserved for religious disputes. Kansas Citizens typically use a three-step process: first a spice rub goes on the uncooked ribs (which may or not may not be marinated overnight before cooking). Suppose you could combine the meatiness of a latter with the convenience and lusciousness of the former. Picture a giant beef rib seasoned with little more than salt and pepper and smoke-roasted in a pit fueled with post oak. Cut from the sheep’s underbelly, lamb ribs are generously marbled, which makes them, when properly cooked, meltingly tender and rich tasting. The following 5 pairs of ribs are known as false ribs and attach to the sternum also via the costal cartilage but instead share the connection. The external intercostal muscle passes from the lower aspect of one rib to the superior border of the next caudal rib with the external intercostal membrane lying posterior to this.
For example, when inserting a chest drain care is taken to avoid the neurovascular bundle by inserting the needle just above the rib at either the 4th, 5th or 6th intercostals space. The diaphragm has a number of openings located at the central tendon for the inferior vena cava (IVC), the muscle itself for the oesophagus and the aorta (together with the thoracic duct and azygos vein) between the left and right crus.
Anatomically it is bounded by the first thoracic vertebra, first pair of ribs, costal cartilage and superior border of the manubrium. Hence, on clinical examination, good chest expansion should be indicated by increased antero-posterior movement in the upper chest and lateral expansion of the lower chest. When breathing out the diaphragm relaxes, lowering thoracic volume and increasing intra-thoracic pressure forcing air out of the lungs. Importantly, auscultatory areas do not correspond with the surface markings of the heart valves. This has important implications to the cardiorespiratory system and clinical examination techniques.
This can occur independantly or in association with other genetic disorders, including trisomy 18 or 21.
This is caused by compression of the nerves and blood vessels that pass through the superior thoracic outlet.
This increases intrapericardial pressure restricting the hearts ability to function normally, referred to as cardiac tamponade. Most cases of SVC commonly caused by a cancerous tumour that is compressing the SVC including a bronchogenic carcinoma. Inferiorly, the apex is fixed to the central tendon of the diaphragm and superiorly to the root of the great vessels, including the aorta and pulmonary trunk. It enters the inferior mediastinum deviating to the right passing through the diaphragm at the level of the 10th thoracic vertebrae, where the right crus wraps around it. As mentioned, the intercostal nerve lies inferior to the subcostal groove providing branches to the intercostal muscle, overlying pleura and skin. There is good exposure with both costophrenic angles clearly visible as well as the primary bronchi.
Classic features of HF include alveolar oedema, interstitial oedema, cardiomegaly, dilated prominent upper lobe vessels and pleural effusion. The word’s out that I know how to cook these delectable beefy morsels well as I’ve won first place several times when beef ribs were included as an extra category in barbecue competitions.
I also use may instead of butter the outside of a grilled cheese as butter releases to much moisture which can get the bread soggy.
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The meat is well-marbled and rich-tasting with a price that remains relatively affordable — especially when compared to steak.
The ribs are heavily smoked at a low temperature for 4 to 8 in a pit fired with apple or hickory. Lamb ribs often go by the name “Denver cut ribs,” but I’d be hard pressed to tell you where to find them in the Mile High City. Understanding the surface anatomy of the thorax will help to identify important clinical landmarks and is therefore crucial to performing a competent clinical examination. Furthermore, the final two ribs of the five do not attach to the sternum and are referred to as floating ribs.
Deep to this lies the internal intercostal muscle and the internal intercostal membrane. Key structures pass through this outlet including the trachea, oesophagus, blood vessels as well as lymph nodes and lymphatic vessels. Another notable landmark is the scapula, consisting of the superior and inferior angle which is at the level of the 2nd and 7th thoracic vertebrae respectively.
If severe, this can affect normal organ development and function, with patients often having mitral valve prolapse (MVP). This is often brought about by an extra cervical rib or an abnormally tight fibrous band connecting the spinal vertebrae to the rib.
Common presenting symptoms include chest pain, breathlessness and decreased blood pressure.

A detailed description of the anatomy of the heart and its blood supply can be found in the Cardiology Section - Blood Supply of the Heart.
In the right lung the oblique fissure seperates the lower lobe from the middle and superior lobes. During its course, it connects with other mediastinal lymph nodes that are mainly clustered around the trachea and main primary bronchi. In sanctioned contests, points awarded for the beef rib entry do not count towards the cumulative points from the chicken, pork ribs, pork butt, and brisket scores that determine the Grand Champion.
Choose your favorite kind of ribsa€”spare ribs or baby backa€”and start with one of these easy, delicious recipes offered here.
Said rub contains paprika, chili powder, oregano, and mustard, and unlike most American barbecue rubs, it’s not in the least bit sweet.
Louis, where butchers created a trimmed center-cut spare rib that looks and cooks like a baby back. John Lewis calls them beef chuck short ribs and has made these monsters one of the specialties of his Austin eatery, La Barbecue Cuisine Texicana. Instead, head for Podnah’s Pit, in Portland, Oregon, where lamb ribs are seasoned with chili powder and cumin and slow smoked for four hours — but only on Thursday night. Beneath this, lies the intercostal neurovascular bundle (NVB) containing the intercostal vein, artery and nerve.
The diagnosis can typically be made with a history and examination but may involve further tests.
Treatment varies according to the cause but if this progresses to cardiac tamponade fluid which has accumulated within the pericardial space will need to be drained, a procedure known as pericardiocentesis. Management includes medical therapy (glucocorticoids or diuretics) or surgery but this condition often has a poor prognosis. The recurrent laryngeal nerve is a branch of the vagus nerve that hooks around the subclavian artery. Nevertheless, winning first place in the beef rib category has won me extra mullah numerous times to help cover my contest expenses.
Ribs can be cooked using a myriad of methods, from direct and indirect grilling to smoking and even spit-roasting.
These ribs will involve a five-step process: first a rub, then a mustard-based marinade, the smoking, then glazing, and finally, a blast with a blowtorch to crisp the ribs at the end.
Importantly, the vein lies superior to the subcostal groove whilst the artery and nerve are located inferior to the groove.
Beck's triad refers to the clinical signs that occur during cardiac tamponade which includes low arterial blood pressure, distended neck veins and muffled heart sounds.
The ganglia at each level are connected to the ganglion above and below forming the sympathetic chain.
This nerve is sensory to the mucosa of the trachea and motor to the muscles of the vocal chord. Besides, beef ribs are super yummy and are a welcome change to the standard pork ribs I usually cook in competition. If this proves ineffective surgery can be opted for involving removing the extra cervial rib or bypass surgery to reroute the blood supply. The first two intercostal nerves carry the sympathetic outflow to supply the head and neck whereas the lower six intercostal nerves carry the outflow for structures inferior to the diaphragm.
The beef rib that’s legal for contests are back ribs which don’t have a lot of meat so for this recipe, I’m going to teach you how to make competition-grade beef short ribs which is the meaty version. Deeper still, lies another muscle layer called the innermost intercostal muscle, anteriorly becoming the tansversus thoracis muscle (see image below). In California, beef ribs are often sold Flanken-style which is prized by the Korean culture as it is used to make Galbi, a delicious grilled short rib that is soaked in a pear-soy marinade. The Flanken-style is a cross section cut about half-inch thick of the short rib exposing about 3-4 bones (see pic below). Arrange the charcoal at the outer edges of the grill or turn off a burner on the gas grill to create an uneven temperature on the surface. This will help ensure a tacky surface for the rub to stick and it also helps to tenderize the meat Apply enough SYD Hot Rub on all exposed surfaces until you cannot see the meat underneath (about a medium-heavy coat) Let sit uncovered in refrigerator for about ? hour. Once it gets to temp, add three tennis-sized chunks of hickory wood and three tennis-sized chunks of apple wood Smoke the short ribs until the crust or bark is formed, about 2-3 hours. Once the crust starts to form (about 90 minutes), spray the ribs with plain tap water from a spray bottle.
Once the crust has set, remove ribs from smoker and place in the middle of a sheet of aluminum foil Sprinkle dark brown sugar evenly on the ribs. Turn ribs over and repeat the brown sugar and Kearn’s on the other side Wrap the ribs tightly in foil and return to the pit.
Keep checking until the meat is probe tender Remove when done and open the foil to vent (this step is very important else the ribs will overcook).

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