No I don't - I've spent too much money already hahaha - heading out to pick up a vacuum sealer now.
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No I don't - I've spent too much money already hahaha - heading out to pick up a vacuum sealer now.
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End result photos?????????
Left Overs??? WT?
Nice looking ribs.
Nice work Lammy and diito leftovers could you tatse the salt and pepper?
starting out i started with a few different combos when cooking no rub S&P rub etc to find what i liked a journey you are on testing you must do
. Nice job son! Them Harvey Beef ribs are always top quality.
Good work Lammy and thanks for the detailed post.
Well done mate, great first cook in the new Traeger!
Right boys!
I'll just add to this thread for any beef ribs I do instead of starting a new ☝️.
Have friends coming up today from Melbourne and I am giving them a feast of beef ribs from the new butcher!
Rack 1. Mustard, salt, pepper and onion
Rack 2. Mustard, salt, pepper, onion, garlic and brown sugar (experimenting rack)
I'll cook these like last time 8 hours cooked, untouched and unwrapped. I think 1 rack will have to come out slightly earlier due to being thinner!
Lammy
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Way to go! If it does have to come off earlier, just wrap it and put it in the esky. Dont forget to FILL the esky with towels.
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