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Guest
Guest
Have a look. I was annoyed at the ribs with the meat cut out of the middle and got the butcher to give me these. Yep, you're looking at 2 "slabs" of 4 ribs each weighing a total of 10 pounds. There's a good inch of beef on top of the ribs not to mention the meat between.
Do I trim the top meat off to make normal ribs for smoking and save the cutoffs for a roast or ground beef? That'd work, but seems like a shame. Alternately I could just trim the fat and membrane and smoke 'em until they're done then chow down, but they're Fred Flinstone ribs at that. I was thinking dusting 1 rack with Montreal Steak seasoning and cooking it more like a roast.
They're in the fridge awaiting advice from you fine folks. Help!
Do I trim the top meat off to make normal ribs for smoking and save the cutoffs for a roast or ground beef? That'd work, but seems like a shame. Alternately I could just trim the fat and membrane and smoke 'em until they're done then chow down, but they're Fred Flinstone ribs at that. I was thinking dusting 1 rack with Montreal Steak seasoning and cooking it more like a roast.
They're in the fridge awaiting advice from you fine folks. Help!