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Short Ribs - two steps short of Kansas City Style

thebtlsthebtls Posts: 2,300
edited November -1 in EggHead Forum
After receiving some assistance from the EggheadForum gang (on how to trim the ribs) I set out to cook up some short ribs.

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The finished product was scrumptious...used that Country Bob's Original Sauce again and I'm thinking I am hooked.

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Used some Beer Mustard from the Farmers Market and Bad Byron's Butt Rub. Probably won't use the mustard again because it created too much of a bark for tooo little meat for our tastes. The taste was great however.

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The temp I cooked was 3 hours at 250 degrees (dome) with a foil tent. Essentially the ribs were DONE in that time period so I skipped the Steeping with apple juice and brown sugar (ALSO BECAUSE I WAS OUT OF APPLE JUICE..).

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Basted them up with the BBQ sauce for 15-20 minutes, pulled them off the grill and served.
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