We don't get good meaty Dino ribs out here. Every time I see someone post up those big'ol beefy hunks of beef ribs my mouth starts watering. The last time I was in K.S. I ate them 3 nights in a row at various BBQ joints, so I know how you're feeling about T.T.
The funny thing about T.T. is we never saved the roasts at the butcher shop I worked at in the 1980's, it all went into burger so did skirt steak and chuck roasts.
Now people are paying a premium for them.
Some people like T.T. cooked low and slow, but to me cooking them that way tightens them up too much.
It's hot and fast over real wood coals or nothing for me.
Although I have yet too try S.V. T.T. I'll have to pull out out of the freezer. I have a big'ol 6lb bomber in there right now.
You cooked that roast to a perfect I.T. I'm suprised it wasn't a little bit more tender.
Don't give up on them, once you taste a nice tender one you'll be hooked for life.
Cold T.T. sandwiches are freak'in amazing, but paper thin sliced French dips are the real SH!T!!!!!!



