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First time freezing my leftover pork ribs. Not sure how its going to taste once its reheated.

Yay!! This is one of my favorite cut of meat, I've smoked and braised them. Yea its a very irregular and messy cut and you find bloody veins running through it. Really delicious after a long braising in red wine and you serve it over mashed potato

looks a bit like beef cheeks

This is made in my Masterbuilt with Cherry wood. Kept the temp around 230 for 6 hours and then wrapped in foil and turned up the temp to 280 for another 2 hours. The knife went through it like butter, meat hanging on to the bone loosely. I was disappointed that it didn't get a really...