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Beef Back Ribs - part one (pics)
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DobieDad
Posts: 502
I asked the butcher to cut this seven bone slab leaving more meat on them than usual.[p]Rubbed with a little mustard and dusted with Raising the Steaks.[p][p][p]
I put them on a little while ago, indirect, at 275° (guru).[p]I'll start checking on these after about 5 hours or so, and expect them to come of at hour 6 or 7.[p]Stay tuned.[p]DD
I put them on a little while ago, indirect, at 275° (guru).[p]I'll start checking on these after about 5 hours or so, and expect them to come of at hour 6 or 7.[p]Stay tuned.[p]DD
Comments
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DobieDad,
Let us know how it turns out....unusual cut of meat, now sure we have that kind of cow in Texas........H.
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DobieDad,
Nice meat cutter. That is probably the best beef rack I have seen in a long time.[p]Mike
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DobieDad,[p]Those are some nice ribs, meaty and long....which cooker are you using?[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
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