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Unread 01-31-2012, 06:16 PM   #15

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Absolutely beautiful ribs, Ron. I think I know what I'm putting an order in for this weekend! (and I hope they come out half as well).

Also, thanks for the beef-cut primer, Ron. It's nice to see it all lain out there like that and I loved the pics. There were a couple of ... unconventional things that stood out for me though, like,

"If the filet and the ribeye are both there on either side of the rib bone, you have a porterhouse steak."

"Shorties are my favorite cut for barbecue because it is possible to cook them medium rare."

I think the latter statement says a lot about where the author is coming from. There's nothing wrong with this viewpoint at all, but keep this in mind.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
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Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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