TrickyDick
New member
Lots of prep work trimming the fascia but so worth it. Super easy to cook and eat! Flavor goes to 11! I am guilty of too much rub applied. A tad salty but it's not too distracting. Next time I'll halve.
Beef ribs on the MAK
- Thread starter TrickyDick
- Start date
Lots of prep work trimming the fascia but so worth it. Super easy to cook and eat! Flavor goes to 11! I am guilty of too much rub applied. A tad salty but it's not too distracting. Next time I'll halve.
TentHunter
Moderator
Dick, if given a choice, I'll take beef ribs over pork ribs almost every time. And even if they were a tad salty, I'd still hammer on a couple of those in a heart beat.
Nice Job!
Nice Job!
TrickyDick
New member
They were really tasty. Never have had them before. The prep time was awful though, trimming all the membrane off. Its thicker than with pork, and there are two layers, one on the bones and meat, plus the individual layer on each muscle.
I think I would tend to agree that I prefer beef ribs over pork, having had them this first time. There is a local joint that sells them so maybe I'll try some of theirs and save the prep work!
TD
I think I would tend to agree that I prefer beef ribs over pork, having had them this first time. There is a local joint that sells them so maybe I'll try some of theirs and save the prep work!
TD