Tuesday, October 11, 2011

Boucher Farm Beef Ribs

Beef Ribs
 This was easier than it looks - and fall-apart succulent!  There's a big taste-testing chunk missing from the middle.

To two quarts of stock, I added 1/2 cup lentils, a pound of carrots, and an onion.

Okay, so this isn't the best photograph ever, but I let someone borrow the camera with the Traeger photos on it to document a cow autopsy.  Seriously.  I couldn't make that up.

I smoked the ribs for 3 hours before adding to the pot.  I then covered it and turned the heat down to 150f overnight.

And...the photographs only get blurrier from here.

Did I drop the camera?  Or should I not use the rowing machine before taking low-light pictures?  Too much shaking!