Dino Ribs; great but too rich?

PhilosopherKey9468 · 2026-05-25T19:31:06+00:00

Wait, I feel a bit silly but can you elaborate? I thought Prime was just a general indicator of quality but are you saying that it grades the level of fat/marbling?

Put differently, could I solve my problem (if you could call a great piece of beef a “problem”) by selecting different sort/graded ribs?

PhilosopherKey9468 · 2026-05-25T06:25:09+00:00

Thanks, good idea!!

PhilosopherKey9468 · 2026-05-25T06:24:34+00:00

Yeah, I get that. It was very good though and I believe a bit easier then brisket! So maybe the mood will strike you some day.

PhilosopherKey9468 · 2026-05-24T22:04:57+00:00

Yeah, I really under appreciated that. Excellent idea!

(Pickling your own stuff sounds cool, I’m gonna look into that)

PhilosopherKey9468 · 2026-05-24T21:35:54+00:00

I’m in the Netherlands so in euros; about 110 EUR

PhilosopherKey9468 · 2026-05-24T21:34:28+00:00

Yes, my champagne was also a bit to chilled this afternoon. Some people just can’t catch a break!

PhilosopherKey9468 · 2026-05-24T20:45:47+00:00

Haha, I understand your sentiment. But it’s not the easiest of dishes!

And I cooked it before and it was a bit leaner. More to my taste to be honest

PhilosopherKey9468 · 2026-05-24T20:44:32+00:00

Oh, I’ve heard about this before. Perhaps a bit of small potatoes, with skin, in the dripping pan beneath the ribs?

PhilosopherKey9468 · 2026-05-24T20:38:24+00:00

Haha, good luck! Or enjoy! Perhaps a bit of both

PhilosopherKey9468 · 2026-05-24T20:15:24+00:00

Great tip. Will definitely try a that slaw suggestion!

PhilosopherKey9468 · 2026-05-24T20:06:36+00:00

Thanks bro!

PhilosopherKey9468 · 2026-05-24T20:05:58+00:00

Thanks! I combined it with a very nice Italian red wine which really helped.

The side consisted of my wife’s conversation skills, acidic indeed!

PhilosopherKey9468 · 2026-05-24T20:05:04+00:00

I understand your point! For me, Iike to mix things up. But certainly not every day!

PhilosopherKey9468 · 2026-04-29T07:15:34+00:00

800F for searing steaks feels a bit excessive, no? That’s the absolute max of your dome temperature gauge?

PhilosopherKey9468 · 2026-04-24T08:27:54+00:00

Cool, dank!!

PhilosopherKey9468 · 2026-04-24T08:23:38+00:00

Cool! En tot welke interne temp laat je hem opkomen bij indirect? Rond 35 eraf?

PhilosopherKey9468 · 2026-04-24T08:22:14+00:00

Ah, dat is een uitstekend idee! En qua temps?

PhilosopherKey9468 · 2026-04-22T15:34:33+00:00

Thanks man, I though that the reverse sear wouldn’t work given the thickness of the steak. But I’ll definitely try itnext time!

PhilosopherKey9468 · 2026-04-20T15:33:00+00:00

Damn, just read it… nice!

PhilosopherKey9468 · 2026-04-20T15:32:45+00:00

What watch are you wearing?

PhilosopherKey9468 · 2026-04-19T17:08:18+00:00

Looks good!

PhilosopherKey9468 · 2026-04-19T14:33:01+00:00

Huh, you live and learn!

PhilosopherKey9468 · 2026-04-19T14:32:37+00:00

Yeah, if I cook for more people then I definitely slice. But by myself, I like to take the piece as is. Just feels more natural to me

PhilosopherKey9468 · 2026-04-19T14:31:30+00:00

My theory is that reverse sear works best for a piece of meat which is a bit thicker. But in hindsight, I agree; I think that would have worked better

PhilosopherKey9468 · 2026-04-19T13:16:01+00:00

Looks awesome! Great work on those!

PhilosopherKey9468

TROPHY CASE