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Beef ribs

post #1 of 5
Thread Starter 
Put on some beef ribs this morning. Going to try the 3-2-1 method. One rack is SPOG and the other is Montreal steak. I typically use Pecan, but am trying Mesquite today.

Edited by bgosnell151 - 11/8/15 at 6:53am
post #2 of 5
Thread Starter 
3 hours in and foiled them with Dr Pepper and butter. Also through in some Brussels sprouts.

post #3 of 5
Thread Starter 
They turned out awesome!!!
post #4 of 5

Any leftovers can be sent here for further evaluation... :drool

post #5 of 5
Dadgum that looks good ! I'm green with envy , I can't see paying the price for them here in Ohio . Besides , what we can find are trimmened down to the Bone . Not much meat on them , so it's paying for the Bones( which would be best used for a stock . . .icon_evil.gif

Thanks for the look and . . .
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