What are you eating right now?

[Pablo]

I suppose.
Shows you what I know.
I'd braise them for the fat for a big pot base.
No meat there.

This steer is/was well marbled and the ribs are expected to be pretty fatty. These were around 15-17mm thick- way too thick. But I got some good fusion marinade for them to bathe in and did them hot but indirect on the grill. Good meat was had!

 

[Legs4Arms]

This steer is/was well marbled and the ribs are expected to be pretty fatty. These were around 15-17mm thick- way too thick. But I got some good fusion marinade for them to bathe in and did them hot but indirect on the grill. Good meat was had!

Happy to hear
To my eye, and I'm making an effort to not be critical,
they just looked like by the time they were done,
there wasn't much left.
I'm sure they were a good gnaw