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Rack of Beef Ribs Tonight
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
Comments
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Brisket on a stick, beats pork ribs every time, right @lousubcap
canuckland -
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Kick ass!
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They look fantasticGreensboro North Carolina
When in doubt Accelerate.... -
@Canugghead got it right. Beautiful cook right there. Nailed 'em.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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