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Beef Ribs
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chocdoc
Posts: 461
Finally got around to doing some beef ribs on the Egg.
Two racks of regular ribs and a chunk of the ribs from a large piece of short rib that I plan to make pastrami with.
Rubbed with mustard, salt and pepper. 225-250 F for about 5 1/2 hours, slathered with a combination of Arthur Bryants and a home made sauce and cooked for another 45 minutes or so.
I think they could have used another hour, still a bit chewy.
The flavour of the meat on the short rib was far superior to the back ribs.
DSCN2709 by ChocDoc1, on Flickr
DSCN2714 by ChocDoc1, on Flickr
Two racks of regular ribs and a chunk of the ribs from a large piece of short rib that I plan to make pastrami with.
Rubbed with mustard, salt and pepper. 225-250 F for about 5 1/2 hours, slathered with a combination of Arthur Bryants and a home made sauce and cooked for another 45 minutes or so.
I think they could have used another hour, still a bit chewy.
The flavour of the meat on the short rib was far superior to the back ribs.
DSCN2709 by ChocDoc1, on Flickr
DSCN2714 by ChocDoc1, on Flickr
Comments
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Kerry, look yummy, i did beef ribs a while back, recall it took 8-9 hours.
Garycanuckland -
Kerry, Those look delicious!Molly
Colorado Springs
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LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
They look really tasty!
Did some ribs myself this weekend- first time. 6 hours and a little more would not have hurt them. Good flavor none the less.
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I think I was fooled by them passing the bendy test - but that was probably in part because they had been trimmed down between the ribs which made them more bendy than they really were. The big bugger didn't bend - that should have been the giveaway.
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