Beef ribs - This is one of those "nemesis" cuts that I have not been able to get to turn out the way I wanted. I think the problem has been more with the source meat than the methods.
Started with some beef ribs from RD
Keeping it simple with Kosher salt, pepper and Garlic
On the MAK 2 star with Oak and Mesquite. Pellet Boss set to 275F
Getting happy. Almost there
Looking good. This is the 4 hour mark
Done!
Sliced. Wow. Like chuck roast on a stick!
My Daughters plate
I think she likes it!
There is just something primal about picking up a bone with that big a hunk of meat on it and eating it.
If the source product I was using in my other attempts were this meaty, I think I would have done better in the past.
The Mrs. Wasn't real thrilled with the idea of beef ribs (given the results of my previous attempts) but she liked them.
And lets not forget dessert!
