I'll just add to this thread for any beef ribs I do instead of starting a new [WHITE UP POINTING INDEX]️.
Have friends coming up today from Melbourne and I am giving them a feast of beef ribs from the new butcher!
Rack 1. Mustard, salt, pepper and onion
Rack 2. Mustard, salt, pepper, onion, garlic and brown sugar (experimenting rack)
I'll cook these like last time 8 hours cooked, untouched and unwrapped. I think 1 rack will have to come out slightly earlier due to being thinner!
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