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Beef Ribs

TimahhTimahh Posts: 7
edited 8:28PM in EggHead Forum
Ok.....The wife went to the store and picked up something for dinner. She had the right idea in picking up a couple racks of ribs. Only problem is that I'm partial to pork instead of beef ribs, which is what she got. I'm gonna give it a go anyway, since I've yet to try and do either on the egg yet. Anyone have any advice/rubs/recipes for me? Thanks in advance. [p]P.S. Props to Hearth and Patio here in Peoria for bringing an egg-fest to town.

Comments

  • Smokin' ToddSmokin' Todd Posts: 1,104
    Timahh,
    Use a rub that is suitable for your beef preferences. The one thing to keep in mind is that beef ribs take longer then pork ribs to get same texture. I usually do pork spares 4 hrs at 250*. Beef would be at least 6 hrs at same temp.
    ST
    [/b]
  • TimahhTimahh Posts: 7
    Smokin' Todd, Thanks for the info. Do you use any kind of thermometer for the meat, or do you just rely on you expertise. Not exactly sure if I could use my Polder on the ribs anyway. Thanks.

  • MarvinMarvin Posts: 515
    Smokin' Todd,
    I agree; if you can use a thermometer to keep track of the rib cooking, do that so the final temp is 195-200.

  • Smokin' ToddSmokin' Todd Posts: 1,104
    Timahh,
    I rely simply on two things. One is around that time frame I see the bones on the ends charred at the same time the meat there is starting to "melt" away from the tips of the bones there. Plus you can use a fork and give it a little twist to make sure they are tender. If not to your tenderness check every half hr.
    I certainly wouldnt say I have "expertise" in this...maybe in about 10-15 yrs I will :)[p]ST
    [/b]
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