I had some nice meaty beef ribs and was about to do them in a normal 3-2-1 cook when my brain had a spasm. I wanted burnt ends. Why couldn’t finish my ribs like burnt ends? I couldn’t think of a good reason so I did! Continue reading Burnt End Beef Ribs
I have a great brother. He lives near a great butcher (Love’s Meat in Vegreville, Alberta). He recently visited and I cooked some long ribs he brought. These weren’t your usual all fat very little meat ribs. They were thick, meaty, well marbled ribs. A hushed sound fell over the room as I unwrapped them! Continue reading Teriyaki Long Ribs
I had a large bag of short ribs. Two of the racks were very fatty with very little meat. Now, all short ribs are fatty but they usually include an nice thick piece of meat. These had a thin layer of meat between thick layers of fat. Continue reading Short Ribs and Gravy
My brother came to visit and brought me some great treats. He lives in northern Alberta and went to a butcher there, Love’s Custom Meats in Vegreville. He purchased some incredible beef for me. One of the cuts he brought were some incredible beef ribs. Continue reading Basic Beef Ribs
I visited family in Penticton, BC and their neighbour was a butcher. We went to his store, Tony’s Meats. He had an excellent selection of meat but I was immediately drawn to some wonderful short ribs. It is hard to get short ribs here in the mountains and I just had to have these. Continue reading Berbere Short Ribs
In a prior post on short ribs, I slow smoked short ribs without foiling them. While they turned out great, I do prefer them foiled so I am posting how to do them that way. Continue reading Short Ribs, Drat Foiled Again
This is the last of my posts around my birthday dinner. Continue reading Smoked Short Ribs for My Birthday