Forget Dino Ribs...Try These Instead! | Weber Kettle

1위@bushwacker20481 day ago

A little tip, if it hasn't already been mentioned- don't sweat the temp so much. Temperature is a guide, more of a suggestion really. If it's probe tender at 198f, it's done. If it isn't probe tender until 210f, that's fine too. No two cows are identical, some get more exercise and have more collagen번역 보기

2위@iTzzJoSuE4 days ago

Really like how you didn't let the both ribs not fitting on the weber stop you, you immediately found a solution and used your other grill and the show goes on!!!번역 보기

3위@troypham44531 day ago

3 bone and 4 bone beef rib are different cuts. The 3 bone is the plate/dino rib. 4 bone is the chuck short rib. Different marbling and meat.번역 보기