mranum
Full Fledged Farker
- Joined
- May 3, 2009
- Location
- Wisconsi...
I'm no stranger to raising and butchering beef, but, having never been a fan of beef ribs...until now after building my smoker... we always had them turned into ground beef. Things are different now this time around, with full briskets being wrapped too but the butcher wants know how I want him to cut the ribs. I don't know :shock:, looking for some advice here.
650lbs of polled hereford hanging as I type this. Can't wait to try him.:twisted:
650lbs of polled hereford hanging as I type this. Can't wait to try him.:twisted: