I'm testing out a new supplier. Smoked up some Beef Ribs with oak wood. This meat is labelled "Scottish Prime Beef", which is a PGI (Protected Geographical Indication), meaning it should raise the quality standard for us consumers. The beef is grass fed only, kept in low stress environments. The calf isn't separated from its mother until at least 6 months et.c. Little or no antibiotics.
So, I smoked these beef ribs with oak wood. The only thing I did different is that I wrapped these in Butcher's paper, just for fun. It wasn't a scientific test, so I can't say it's necessarily better, but the ribs sure turned out alright
Rubbed them with my own beef rub. Here are some photos. You like what you see?
Raw beef ribs, trimmed pretty hard
With the rub applied
And here they are right before I got stuck in. Tasty!!
Alright, I have not only fabricated a smoker today, but also smoked some good ole' beef. Hank is out!!
So, I smoked these beef ribs with oak wood. The only thing I did different is that I wrapped these in Butcher's paper, just for fun. It wasn't a scientific test, so I can't say it's necessarily better, but the ribs sure turned out alright
Rubbed them with my own beef rub. Here are some photos. You like what you see?
Raw beef ribs, trimmed pretty hard
With the rub applied
And here they are right before I got stuck in. Tasty!!
Alright, I have not only fabricated a smoker today, but also smoked some good ole' beef. Hank is out!!
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