Quote (hofx2 @ Jan 24 2017 12:14am)
If i can give my 2 cents.. instead of 3 thin ass ribsteaks i suggest you get 1 thick ribsteak that you can share after. This way you can get a nice crust/sear without having the center overcooked. We can see on the picture that the steaks are a pale brown, no sear/grill marks whatsoever (grill is probably too cold also)...
Im still working around getting to know charcoal cooking, only used propane grill before so im working on the sear/grilling marks but its winter here seems harder to get the temp that high without overdoing it 
work in progress my man ! What thickness am i looking for ? the GF eats 2 of these thin ones lol, also, even if i gonna be looking like a peasant, we like well done :S 
i may give it a go with 2 inch thick next time ? 2.5 ?Quote (Odell @ Jan 24 2017 01:58am)
tbone+ribsteaks look delicious. nice work. :drool:
i hear its all about the meat. special meat shp yes?
not sure i understand what special meat shp means, its from my local butcher 
This post was edited by bonty on Jan 24 2017 10:07am