My place cut up some beef ribs. Fairly expensive (IMHO) and they've gotten a little sloppy (or drunk) when slicing these. When they do a big batch, the cryo-pack them (which pisses me off) because i want to see all sides before spending$9.99/lb for choice. Anyway, mama loves them and they are a simple cook. I've been trying minimalist recently. GSP "rub"
throw on MB560 at 235.spritz occaisionally. cook to 200 like brisket. No wrap. cranked upto275 last 15minutes. Wish they'd get them a litlemore even (and thicker.
throw on MB560 at 235.spritz occaisionally. cook to 200 like brisket. No wrap. cranked upto275 last 15minutes. Wish they'd get them a litlemore even (and thicker.
