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Brisket on a stick with MF Rat Rub
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Hntnhrd
Posts: 713
took a really nice rack of Beef Short Ribs out of the freezer for a low and slow Saturday cook.
Coated with my favorite Beef Rub and got the large settled at 250. After 4.5 hours we hit 195.
Foiled and shut the egg dome and left on for another hour while I cooked some bacon/mashed taters to go with it. Unwrapped to finds this inside
These were fantastic!!! I went a little higher on the internal temp from the last time I cooked these. And more fat was rendered out giving a better texture. I am feeling like these are my favorite low and slow cook on the egg. Thanks for taking a look at this cook.
Coated with my favorite Beef Rub and got the large settled at 250. After 4.5 hours we hit 195.
Foiled and shut the egg dome and left on for another hour while I cooked some bacon/mashed taters to go with it. Unwrapped to finds this inside
These were fantastic!!! I went a little higher on the internal temp from the last time I cooked these. And more fat was rendered out giving a better texture. I am feeling like these are my favorite low and slow cook on the egg. Thanks for taking a look at this cook.
Comments
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Duuuuuude.
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Love that cook.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Lord have mercy....good looking ribs right there.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Nice work!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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Wowza. Where might one find that rub to try. Still havent found a great beef rub.Large and Small BGECentral, IL
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You have become one with the beef rib. Zen. Awesome cook."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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@saluki2007
Here is the guys e mail . I found him on Instagram. Took a chance and really like it. It is 20$ a pound but it goes a long way. Heavy pepper base and finishes with a great bark.
emailslaracuente@ymail.com
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