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RIBS ARE DONE

61chev
61chev Posts: 539
edited November -0001 in EggHead Forum
just took them off awhle ago this was my best effort to date they are very good thank you guys on this forum for posting all the info
it is very helpful to us new guys. my next challenge is a brisket i got at sams it is 10.8# i cut in in two pieces today and froze it one end is the flat the other is alot thicker i"ll probably do one at a time. i"ll keep reading and learning thanks again
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    61 CHEV,
    Next time, you might want to consider leaving the brisket whole and separate the point and the flat after cooking. I've had better luck with whole briskets than flats. FWIW...[p]TNW
    The Naked Whiz
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  • Gene
    Gene Posts: 99
    61 CHEV, I bought a 10 lb one last week.
    It was a flat I think, says on the label if I remeber right. I asked for a hole one from the back, but did not get one, Don't think they knew what I was talking about as they took me to a display case that had cooked ones.

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