Beef cheeks and back ribs

[Aussie Ora]

My butcher put me on to some beef cheeks I've never had them before I decided to inject them with some beef broth.and give them some purple Crack and some white ice crystal mix lol.I put these on first at 250 I thought they would take five hours and the back ribs should be good for 3 .I used some pecan check out the meat on these back ribs or scotch fillet ribsI'm slowly getting through the ipa ckreef sent me it's starting to work on me lol I used some ipa and a local coffee rub time for the ribs to go on added some more pecancheck out those beef cheeks I took the cheeks of at 210 and the ribs were ready great timingand plated wow the cheeks are like mini briskets tasted so good

 

Outback Kamado Bar and Grill

 

 

[Tangles]

Looks tasty.


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[Aussie Ora]

Cheers tangles my first thought was different but then they are a muscle these had some great marbling and tastes really good .stoked to get some nice meaty back ribs

Outback Kamado Bar and Grill

[tony b]

Beef cheeks are amazing. I've never grilled them. I cook them in my pressure cooker to make my Bolognese sauce. 

I've become a big fan of the IPA rub, too. Fingers crossed that they continue to make it. 

[CeramicChef]

I love beef, pork, fish, etc cheek meat.  That just looks lucious!  Kudos on a great cook.  

[Steve M]

Wow Aussie, those look amazing. I love the IPA too. It just went on some pork ribs a couple hours ago.