Here are the pictures:
I finished it on the BBQ not the oven as previously stated because I'm an idiot & forgot there wasn't still 3 feet of snow on the deck & the BBQ was a possibility. I also marinated the asparagus for a couple hours in balsalmic vinegrette salad dressing then grilled on the BBQ & served with some Uncle Ben's wild mushroom rice concoction. It was tasty.
I totally meant to take the picture before I cut it but I fucked up. This was actually a 10 ribber cut into 3 roasts because there's just the 2 of us. It turned out super tender & juicy & I highly recommend the sous vide method.
Originally Posted by Hockey Guy
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