Long Boned Beef Ribs

[bluesnow]

Here's a couple of beauties I did the other day. You don't often find these in stores. They're usually left on the prime rib roasts. Cooked this way though, the fat and gristle disappears and you're left with nothing but meat so tender it falls off the bone. You need to be real careful lifting these babies.

I painted them with red vinegar and laced them with powdered mustard then put them in a pan on a rack with water in the bottom and covered them tightly with foil. They perked on the BBQ at 250F/120C for 2 1/2 hrs before being thrown on the grill on medium high for 20 minutes more.

I'm not much on tomato flavoured BBQ sauces so I made a very thick wild mushroom sauce on the side burner to baste them with so they wouldn't dry out.

That sauce in the lower right of the middle pic was just for me, not the meat.

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[bluesnow]

I forgot to mention that before placing the ribs in the pan, I first remove the thick plastic like membrane from along the bone side. Slip a sharp knife between the first bone and the membrane and lift. Grab the membrane with your hands and pull it off comletely. Next I use a soup spoon to gouge the heavy fat off.

[VincentLupo]

Where's mine?

Gonna have to invite you over to cook for me.

[bluesnow]

Your's WAS the rear one . . . but I ate it too.

[GRINCH]

and I bet mine was that bone left in the silver container on the second picture, right... lol

Looks great buddy! Making me hungry...