Ribs

I used to say that I couldn’t be bothered with ribs, stupid fiddly bits of bone with not enough meat on them. Then I was introduced to the beef short-rib; first in Barbecoa, in London, and later in my own home.

Absent a working pellet grill, I currently have two of them cooking on Low in my slow cooker, and the smell is killing me. No veg on, yet; so I may just demolish the ribs, then cook something else later.