yah np thanks
I'm odering more tomoz myself.
Mine come in racks of 3 ribs which suits me fine.
Nice work
More CG Ribs
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They turned out fantastic, knife went through like butter, the meat had a nice wobble to it. Amazing how much flavour a low and slow cook can bring out in grass fed beef with nothing more than a bit of SPG
They look bloody amazin' Hopsta.
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They look awesome! Great smoke ring on them too!
I'm addicted to beef ribs at the moment. Haven't cooked any in a couple of weeks though... Gonna have to rectify that situation this week I think, have some sitting in the freezer
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That's an amazing smoke ring!!! Lovely!
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Thought id add some pics from my CG ribs a few weeks back.
They were absolutely delicious, couldnt imagine better.Kamado joe with mesquite, approx 110 degrees with water tray underneath for about 10hr. Raised the temp slightly near the end for a nice crust. Just salt, pepper and garlic for the rub. FTC for about an hour.
Made a nice bbq sauce by gently simmering it in a pan in the kamado with the ribs to try and absorb some added flavour, seemed to work -
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Now that's a smoke ring............
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Holy heck, look at that smoke ring. Does that rub contain any nitrates?
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Holy heck, look at that smoke ring. Does that rub contain any nitrates?
no nitrates, that smoke ring is pretty standard for me, I get it even with salt n pepper rub. I think it's because I use an offset.
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Dam they look delicious
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that smoke ring is pretty standard for me, I get it even with salt n pepper rub. I think it's because I use an offset.
Yes, more nitrogen dioxide etc is available in the fume from burning wood compared to smouldering wood on a charcoal fire.
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YUM!!!
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Can't get enough of Cape Grim ribs. Had my parents around as well as my brother and his wife.
My brother went vegetarian a few years back but recently started eating chicken and fish again. Last night he couldn't resist and he munched down on his first chunk of beef in four years! Loved it so much he was pinching the left over bits others couldn't finish
Managed to get a couple of snaps in between brewing beer, making matcha ice cream and curing bacon (was a good day yesterday) but didn't get a pic of them sliced.
Served up with sriracha chicken wings done in the Akorn (originally decided to do them for the non beef eater), smoked corn and coleslaw.
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Ha...even Vegetarians can't resist the Cape Grim!....Good Work!
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Yep, he's resisted at every other BBQ event I've held but the force of the Cape Grim was just too much. Once he smelled them it was all over. He had no chance
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