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Beef ribs!!!

BadongBadong Posts: 126
edited November 2012 in EggHead Forum
Did some grass-fed beef ribs from Slankers. 

I kept it simple today.  Garlic macadamia nut oil as a binder with Byron's, water in the drip pan and smoke.  5.5 hours, good flavor, great bark and a nice smoke ring. Served with broiled brussels and sweet potato chips.

Pretty happy since the last two batches of pork ribs have turned out chewy.  Has anyone had trouble with ribs drying out on a rib rack?

Comments

  • U_tardedU_tarded Posts: 1,312
    Love beef ribs I don't think they get enough credit around here.  I am a big fan of just salt pepper and garlic on beef ribs myself.   As far as the rack drying pork can't say I nearly never use them but in my experience chewy ribs = under cooked hard to say though without knowing all the facts.
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