Thread: Beef Ribs???
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Unread 11-02-2013, 07:51 PM   #7
on the hook
Knows what a fatty is.
 
Join Date: 10-17-11
Location: Central Pa/S Jersey
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OK, toooo much fat...This was my concern...No after pics, but after about 5 hrs, I put them in the oven to finish...They were taking toooo long at 200-250....Had a junk Brinkman(friends house) that I could not get consistent at all...they had great flavor, but way too fatty...You can see that last pic that the fat layer is thick and between meat layers...I purchased these from a butcher that i think really did not know what I really wanted...These were 3 to 3&1/2 inches thick....Oh well...
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