Reply to "PICS - Dino Beef Ribs"

Former Member

The bite of the Montreal tends to mellow out BUT it doesn't disappear. I like the large pepper grinds that hold up to the heat.

Two finishing methods.

1. Cook until tender. Will typically be over the 200 mark.

2. Cook / Braise until tender. This method isn't so much the finish temp and checking for tenderness. Cook for color then put into a pan/wrap with foil with a little broth. Cook until tender.

7/19/121:43 PM

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