russ olin
Closed Account
Hi everyone, we found these nice marbled beef flanking ribs. 
Seasoned them up with some of course Tatonka dust and Savory seasonings Pikes Peak Butchers Rub from Ft. Collins CO
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Into the Green Egg @ 225-250 for 5-6 hours. Over Ozark oak lump charcoal with some Red Oak Mojo brick for some wood smoke. Which come highly recommended by the old grill goat me.[URL=http://s1301.photobucket.com/user/debbyolin/media/IMG_2901_zpsda443b6c.jpg.html]
Added a potato about half way through.

Made up some sauce of McCormiks steak sauce/rub & Worcestershire sauce, brushed it on the last hour or so.

Myles & Blue say "HI" while waiting for some Flankin' ribs

Here we are all plated up. It was all good. Would definitely give the ribs a thumbs up.

Life here has been busy. Blue keeps us on our toes. Helping my dad out as I recently lost my mom.
Hope to get back to posting and commenting on you all's great cooks.
Thanks for looking,
Russ & Debby

Seasoned them up with some of course Tatonka dust and Savory seasonings Pikes Peak Butchers Rub from Ft. Collins CO

Into the Green Egg @ 225-250 for 5-6 hours. Over Ozark oak lump charcoal with some Red Oak Mojo brick for some wood smoke. Which come highly recommended by the old grill goat me.[URL=http://s1301.photobucket.com/user/debbyolin/media/IMG_2901_zpsda443b6c.jpg.html]

Added a potato about half way through.

Made up some sauce of McCormiks steak sauce/rub & Worcestershire sauce, brushed it on the last hour or so.

Myles & Blue say "HI" while waiting for some Flankin' ribs

Here we are all plated up. It was all good. Would definitely give the ribs a thumbs up.

Life here has been busy. Blue keeps us on our toes. Helping my dad out as I recently lost my mom.
Hope to get back to posting and commenting on you all's great cooks.
Thanks for looking,
Russ & Debby