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First beef back ribs

DocWonmugDocWonmug Posts: 295
edited September 2012 in EggHead Forum
Even though I had the temperature all over the place due to time reasons, these came out great. Started at 225-250 for a few hours. Then up to 325. Sauced at 350. Dizzy Pig Red Eye, and Sticky Fingers Carolina Sweet sauce. The Red Eye was fair on the beef ribs. I think it would be better on pork.  
LBGE

Comments

  • U_tardedU_tarded Posts: 1,419
    looks great,  I've been on a beef rib kick lately and they are just delicious.  I'm more of a salt, pepper, garlic powder guy on my ribs but I think I may have to give the red eye a spin.
  • tazcrashtazcrash Posts: 1,851
    I love beef ribs since this forum.
    I just wish i could find more than 2 or 3 in a "rack".
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • SmokeyPittSmokeyPitt Posts: 8,703
    Man those look good!  That last pic is making me hungry!  

    Did you pick these up at wally world?  I saw them there the other day and they are pretty cheap.  Might just have to give these a try!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I've found nice 6-7 bone racks at Walmart (Minnesota).
    tazcrash said:

    I love beef ribs since this forum.
    I just wish i could find more than 2 or 3 in a "rack".

  • Not to be un-kind to DP, I liked most of them quite a bit. But I would not use the Red Eye on beef ribs again. I would like to try it on pork though. I think the salt-pepper-garlic U tarded suggested would be really good on the beef ribs. I may give that a try.

    These ribs had 6 on the slab. Most of the packages had at least 6.
    LBGE
  • My ribs came from Publix. I hear they have a house brand lump that is OK too.
    LBGE
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