Stlsportster
Babbling Farker
Season like a brisket...cook like ribs. Depending on the amount of meat on them they should take 4-5 hours.
Beef back ribs were on sale today so I couldn't resist.
If you do not mind, what did you pay? I have looked at them over the years and passed them by, seemed like a lot to to pay for bone. Many on this board rave about them but the price-to-bone ratio has turned me off.
I've never seen plate for sale, just the heavily trimmed rib-eye rack. The port is so much cheaper, at least in my area.
I want to hang some picanha tomorrow. I have some thick skewers that have one hooked end which would need to be used hang it. Should I be worried about the meat sliding off the other end? How could I prevent this?
Yes worry.
1. Use a small potato at the bottom of the skewer
2. Use a binder clip at the bottom.
3. Drill a small hole in the point of the skewer big enough to slide your PBC hook thru. Slide the meat on, then hang it upside down, from the point.
How could I prevent this?
Looks great Pete! No cheatin there! Love St Paddy's Day week I stock up on the corned beef with the ridiculous sales and have pastrami options when the mood strikes.