Heritage Barbecue is the gift that keeps on giving:
From the moment we finished eating their decadent, extremely marbled Black Angus USDA Prime Smoked Beef Ribs (Niman Ranch), I was wondering what it might taste like if you rendered out some of the excess (delicious) USDA Prime Beef Fat and then made a Beef (Fat) Rice with it. 
Well, it was dinner time, and we decided to try: Slicing half inch slices of the Smoked Beef Ribs, placing them in a pan with no oil, and letting them crisp up:
The sheer amount of Beef Fat rendered out was crazy, and it smelled wonderful with the sizzling Beef Rib slices. 
I was going to try making a Beef Fat Fried Rice (a la Majordomo), but seeing how much marbling and how tender the Beef Rib slices were still, we just placed them over some Steamed Brown Rice and Quinoa (we needed some healthy in this experiment!). 
Just how good is Pitmaster Daniel Castillo and his slow-cooked Smoked Beef Ribs? The first bite of the leftovers I pan-seared to crisp up, yielded a luscious, insane beefy, balanced smoky, melt-in-your-mouth bite of pure joy! 
It’s still insanely delicious the next day, and this super simple homemade reheat of Beef Rib Rice was even more glorious than the last Beef Fat Rice I had at Majordomo (pre-pandemic)! It is ridiculous. 
We had no idea you could make something this delicious with Smoked / BBQ Beef Rib leftovers (I’m a newbie, I know).