I love this cut of beef. We use David Blackmore rib-cap: cooked first in a water bath to firm up the proteins, then chilled and cooked over extremely hot coals in the fire pit behind the kitchen. We use different timbers in the fire pit, such as apple, peach or vine cuttings. Ask your butcher for rib-cap with a high ‘marble score’ (such as MB9+); another option would be striploin MB6+.
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