I wouldn't be afraid of horse, any more than cow or mutton or goat or pork or anything else I have eaten. Alas, I've never had horse. How'd you describe it?
I ate it in Italy. It was cured like a ham. And sliced paper thin to be layered on a crusty bread roll as an appetizer. Didn't know what it was the first time. We got an English speaking waiter the next time we went there, so we started asking questions.
We ordered it every time we went there afterward.
I have a horse and wouldnt hesitate to eat it in a pinch.
Not beef, but could still apply on beef ribs. I rarely do pork ribs, but these turned out by far the best I've done.
Rubbed this on last night: http://www.thesmokerking.com/page6c.html
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt
1 tablespoon mustard powder
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 teaspoons cayenne
Smoked today with pecan, at 250* for 7.5 hours. Every hour I mopped the top with a mix of apple juice, olive oil and balsamic vinegar. Half a roll of paper towels later and and 8 thumbs up we were stuffed. Lot's of left overs.
Rubbed this on last night: http://www.thesmokerking.com/page6c.html
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt
1 tablespoon mustard powder
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 teaspoons cayenne
Smoked today with pecan, at 250* for 7.5 hours. Every hour I mopped the top with a mix of apple juice, olive oil and balsamic vinegar. Half a roll of paper towels later and and 8 thumbs up we were stuffed. Lot's of left overs.
From the beef rib master:
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Franklin's, or the method?
