For the few who follow my blog, some might recall that earlier this year I slow-roasted beef ribs in the oven for hours. They were perfectly spiced and fall off the bone tender.
I also smoked some ribs in the backyard for an upcoming Food Network BBQ show to air in the spring. I ended up with about 50 pounds of ribs that I passed out to the neighborhood. The interesting part of the story is that the oven roasted ribs were received with more accolades than the smoked ribs. Personally, I liked the oven ribs better too. While smoking and grilling will always be my preferred method for many cuts of meat, this little find got me thinking. What else could be roasted to perfection that one might only think was BBQ worthy?
