Nick Prochilo
Chef Extraordinaire
Okay I just rubbed down my beef ribs for tomorrows dinner. Before they go on the smoker tomorrow, I'll get a few pics. This bad boys are pretty big! 8 lbs all together!
Chris Finney said:Looked like a good cook Nicky.
I do like your cooking area.
Shawn White said:Great job Nick, and a great pictorial!
I haven't tried beef ribs yet in my WSM.
You said you still prefer pork ribs ... why? They look darn good to me.... but I feel the same way about pork butt over chuck roll. Is it the meat characteristics? Do you think it's because pork is what you are used to? Do you think your opinion might change with a beef rib specific rub/sauce and method combo?