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I made beef bacon with my second cut and it came out incredible. A+ cut for it.

So I smoked one of my slabs of "ribs" this weekend. I'm not completely convinced that's what this cut is. After cutting it into 1.5" strips before cubing it I just had to take a picture. The fat to meat ratio just seems wrong for it to be called rib meat. It certainly did make some delicious...

Going out of town this weekend so I put it in the freezer. I think I'll try treating it like pork belly burnt ends next weekend. I'll post a pic whenever I do get to it!

I bought this at my local Dillons/Kroger yesterday and it has me confused. From the label I thought I was buying chuck cut beef short ribs. I get it home and take another look and there's no bones, I thought in the store maybe I just wasn't seeing them but they are not there. From the amount of...