They were pretty good. I think either I need to do something different or just not what I was expecting. While the flavor was good, they seemed kinda tough (the bigger ones) and more fattie than I like.
Great!!! Looks like they are coming out of the freezer on Friday.:mrgreen:I usually will just rub some worcestershire on them & some simple seasoning (salt, pepper, garlic & onion or Chicago or Montreal steak seasoning, or just Lowrey's) about 30 - 45 minutes before I put them in the smoker.
I think grill mates makes a montreal steak marinade, substitute the red wine vinegar with red wine, marinate over night then apply montral steak seasoning before go into the smoker..that might be tasty??
We have a lot of beef ribs down here, but I've never found any with that much meat. Looks really good. I'm jealous!