Especially if you brine them. (corned beef on a stick)
Especially if you brine them. (corned beef on a stick)
Maybe not the highest quality, but I look at the cuts of beef every week when I'm at Crest doing my weekly shopping and they've almost always had beef ribs.
I wonder if that has to do with the grade of beef? Choice cuts being tasty, and grass fed being dry?
Dunno, just speculating.
Kens in amber has awesome beef ribs.
And I haven't been to KTs on 76 north og Blanchard in a while but they used to have good ribs.
And I haven't been to KTs on 76 north og Blanchard in a while but they used to have good ribs.
Franklin's in Austin has best beef ribs I've ever had...they are heavenly.
Growing up, I never really knew that there were any other ribs but beef ribs...................pork ribs were kind of let down, but I still eat them on occasion.......but they're no beef rib for sure.
my problem with pork ribs is work vs payoff.
This. Definitely a lot more meat on a beef rib.
^^^This, absolutely. The only ribs I like are from Smokin' Joe's in Davis because they're the only ribs I've had where the juice was worth the squeeze.
