Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.
1. Preheat grill. If using open flame, wait for flames to die down. Add well-soaked wood chips to grill. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.
2. Place Baby Back Ribs at 45° across hottest part of grill grates, and grill both sides for 30 min per side side, while rotating 90° every 15 min. Keep your meat moving to ensure that it cooks evenly. Close grill cover between turns to allow smoke flavor to penetrate.
3. Remove ribs from grill, and wrap in foil. Add a small amount of liquid to the inside of the foil, and wrap tightly.
4. Place wrapped ribs on sheet pan, and transfer to 325°F preheated oven. Cook for 1 – 2 hrs, or until fork-tender.
5. Rest for at least 30 min.
*Cooking times will vary depending on type of grill, heat source (BTU), and size and shape of meat.
You haven’t tried this cut until you’ve tried it from a heritage-breed pig. ButcherBox only sources pigs that get plentiful outdoor access and eat an all-vegetarian diet.
DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.
Dry your meat completely and bring to ROOM TEMP before cooking.
Grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).
REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.