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Reply to "I won't smoke that again!"

quote:
Originally posted by twofer:
Any type of beef rib, unless somebody explains to me the difference between: beef spare rib, short rib, middle rib, beef back rib, and boneless beef rib. The two times I have put cow bones in the smoker I produced tough, greasy smoked beef. Come on, Kansas City, I know someone knows how to make this work!


I have a couple of racks of some kind of beef rib or other I picked up at Wally World on a whim. Perhaps I will regret it. Oh well. Live and learn.
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