Geez, I’m really loving these things. Not sure what cut these really are, or if they are even “near” the ribs in a cow ? Maybe some of the people with butcher experience can help me out ? Anyway, its a dark red meat with TONS of fantastic marbling, and it is not one of the more expensive cuts at the grocery market I’m getting them for $5.98 a lb. Great flavor too ! So I’ve been doing these @150F for 16 hrs. But would be will to experiment. They are great when allowed to totally chill in the fridge, then thrown back on the BBQ and slathered in your favorite sauce. But for a couple days I even just threw one in a qt ziploc, took it to work with me, and ate it cold with no searing. Still pretty darn good when your hungry, and have been driving for 8 or 12 hrs
Do you guys eat these ?