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First crack at beef ribs.

AlbertaEggerAlbertaEgger Posts: 1,203

So we decided to try out the beef ribs we cut from the rib roast we got our last steaks from. Rubbed (Swamp venom), and mopped (home made), they were on for 7 hours around 225-250, I took them off with an IT of 200. They were incredibly moist, had good flavor, but they were pretty fatty still. A little to fatty for us.

 

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County of Parkland, Alberta, Canada

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