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Rack of Beef Ribs Tonight

dbCooper Posts: 2,151
Membrane and most of the silver skin removed.  Dry aged with salt in the fridge for about 20 hours.  Salt rinsed off, then a coating of Dizzy Pig Red Eye Express...
On the Egg at about 250F with hickory chunks...
Probing done via toothpicks after about 5.5 hours...
Served with a store premix Greek salad...
Homemade Flan a friend dropped off for dessert, no pic of that but it was really good.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA