VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 12345678910 ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 09:42:57 03/10/03 Mon
Author: Peter
Author Host/IP: Guelph-ppp114416.sympatico.ca / 216.209.175.13
Subject: Re: one more thing
In reply to: Mop 's message, "one more thing" on 19:44:54 03/09/03 Sun

You guys got my mouth set for a feed of beef ribs. LOL Mop, I would like a copy of that recipe.
I've done beef ribs several times using the paprika, pepper, salt, onion, garlic and cayenne rub I use on pork sides and mopped with a beer mop. I was told that beef fat is a little harder to render that pork, so I have used a bit higher temp in the offset; around 250 - 275 for 4 - 5 hours and I cooked the rack whole.
Any way you do it, they are a taste treat!!!

Peter

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Replies:



Post a message:
This forum requires an account to post.
[ Create Account ]
[ Login ]

Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.