Should I be worried, am I up for "elimination"? I don't want to go through life looking over my shoulder waiting for Ouch's hit squad, so do it quickly. And not in the face.
No, but you might have to make us a professional video.
Should I be worried, am I up for "elimination"? I don't want to go through life looking over my shoulder waiting for Ouch's hit squad, so do it quickly. And not in the face.
One rib and sides per person basically.
Like these? I always see them as Dino Bones on websites and blogs.
Maybe FULL SIZED BEEF RIBS?
http://welcometothecookout.com/dino-bone-bbq-beef-ribs/
yes beef back ribs and spare ribs don't have the meat like you are looking for.
I do believe Marty has it in his post "whole rack of English cut ribs"
short ribs 5 to 8 being used in the video below.
The drawing I posted, we take the short rib from rib 3 to 7.
FYI there is 13 ribs on beef the 1st is at the neck end.
One of my resolutions this year was to eat less red meat but this thread makes that really difficult.
Just concentrate on the bark and think of it as black meat instead of red meat.
Oh my!
I think you mean....My Oh My!
Those look delicious.
Chris if you pick up the ribs with tongs half way down.. the meat should just start to cracked away from the bone. Also look for the meat to shrink back from the ribs a bit.
They are some meaty looking ribs and sometimes they take a bit longer.
5 or 6 hours even if you don't wrap.