Afternoon all...prepping my rib roast (waiting on the dry brine), and now I have my bones (plus a little meat on the fat cap). Now what? Should I roast them, or make a thin gravy? I tried to find the gravy recpe MH mentions, but didn't have any luck. Thanks
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Beef rib bones
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- Maple Valley, WA
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Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
What I normally do is cut most of the meat off the bones (I use that to make hash on Dec 26th). Then I broil the bones (or hit them with direct heat on the grill if I’m doing something there). Once I have a great Maillard reaction on all the sides of the bones, I use them for making my gravy ....... once the gravy is made, I save the bones for the dogs.
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Club Member
- Jul 2016
- 1405
- Bacliff, TX
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Meater
I usually just throw them back on the grill a bit. Not caring about med-rare at that point. I want some crunch. Usually when I am done gnawing on a bone the ant's don't even want nothing to do with it.
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