Mike Mills’ Beef Ribs Recipe

Here’s a review of a recipe I made back in September after our new baby girl was born.  We’ve gotten very busy, but I wanted to share with you now.

Thanks, Robert.

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Over the weekend I made this recipe for beef ribs from the Food Network website.  It is excellent and is the third time I’ve done the recipe.

Here is a picture of the meat being prepped.  Beef ribs have a pretty strong membrane along the entire inside.  That membrane must be peeled off before cooking because the heat will only toughen the membrane.  I use a butter knife and slide it in under the membrane and peel away.  The butter knife won’t cut through the membrane, so it is great to pry and peel.

The recipe instructions are easy to follow, so I don’t elaborate on that.  Here’s a few pictures of the meat on the grill.  It did take 2.5 or 3 hours on the grill.  This is another low and slow recipe, which is a great example of the way I like to cook.  I actually left the lid of the grill open the entire time with the burners on low.

And here is the finished product.

The leftovers (if any) won’t be around long.

Thanks, Robert

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