- Official Post
Yep, another beef ribs post. These were injected and rubbed with Carne crosta rub (and a little extra salt). These CGs had fantastic marbling).
Cooked in the Gmg Daniel Boone for 6 hours, the last of which wrapped with a little apple cider vinegar. The package was then placed in the esky until dinner tonight (so it spent about 5 hours in there and they were still warm).
And on the plate with the other food groups (left overs from Saturday night, which were Chilean pork rib, peri peri chicken drummettes and duck fat potatoes)
I must say that I think these were my best yet. Buttery tender, yet not falling off the bone. Rub was just right. All the right bits had jellied.