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Beef Ribs

WooDoggies
WooDoggies Posts: 2,390
edited November -1 in EggHead Forum
I love my butcher.
He cut these ribs fresh off one of the sides he got in on Friday. All the beef at his shop is prime, aged, raised in Amish country just down the road and never frozen.[p]This cut was about 5 lbs, cooked around 250 indirect with a couple chunks of cherry for about 4 hours...... [p]
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..... and the flavor was all beef.[p]
I'm stuffed and so ready for bed.[p]John
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Comments

  • JSlot
    JSlot Posts: 1,218
    Man, I wish I could ribs like that down here. These cryovaced ones I've been cooking just don't cut it! Those look great, John![p]Jim
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  • ToyCollector
    ToyCollector Posts: 74
    WooDoggies,[p]All these great food pics all day. I am still hungry! What kind of camera/setup are you using for these great photos? You must have some photography experience or all that good photography luck I have been missing in my life went to you....if so, you're welcome....keep the pics coming.
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  • ToyCollector
    ToyCollector Posts: 74
    P.S. with a cut like that, I assume you two send each other Season's Greetings cards!
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  • WooDoggies
    WooDoggies Posts: 2,390
    JSlot,[p]I didn't like cooking beef ribs until I found this butcher. The ones I'd find were either too fatty, too boney and skimpy on the meat.
    You should see the short ribs from this place. Yow.[p]Maybe I can set you up with some for Waldorf...... maybe a trade for some of that fine lump you brought last year, eh?[p]john[p]

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  • WooDoggies
    WooDoggies Posts: 2,390
    ToyCollector,[p]Thanks, Mike. I use an old digital SLR that is so cantankerous I wouldn't wish it on anyone. It takes pictures only when it feels it's in the mood...... more fickle than an old girlfriend of mine...... and just like that former, it's days are numbered......

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