Short Ribs and Steak on the Weber(s)
-
-
Nice spread.
-
-
- Official Post
Man, that rib looks super juicy.
-
You had me at Steak on Weber ❤
-
It really was Bear! I always leave the cap on so the fat underneath renders and bastes the meat as it cooks, but that then sacrifices the bark as the cap is pretty damn chewy. I reckon i'm going to try removing it next time but leaving a fair bit of fat, then putting more rub on towards the end. What do you guys reckon?
-
i take all the fat off the top. I also inject. I am a simple man, i follow all the recipes on the AMAZING RIBS website. Grain fed beef will have more marbling than grass fed.
Participate now!
Don’t have an account yet? Register yourself now and be a part of our community!