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Old 09-07-2013, 07:24 PM   #8
dwfisk
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Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I have a buddy that is a fellow cattleman & BBQer and happens to be a butcher so he has been on the look out for a source of "meaty" ribs. These happen to be Angus select and are about 3" thick (so about 2" of meat over the bone) with some really nice marbling. I think we will wrap with BP at an IT of about 170* then carry in the cooker to probe tender, then rest for an hour or so.
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I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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