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Prime Beef Ribs

nodocknodock Posts: 26
edited 3:12PM in EggHead Forum
Someone gaave me a bunch of prime beef rib bone with a fair amount of beef left on...anybody got any idea's how to best cook these things.....thanks much,

Comments

  • ShiffShiff Posts: 1,655
    I cook them indirect at 225 grid temp in a rib rack for about 4-5 hours. I use apple or cherry wood chunks for smoke flavor.

    I sometimes baste them every hour or so, but I'm not convinced it really makes a difference.

    Good luck.
    Large BGE
    Barry, Lancaster, PA
  • NibbleMeThisNibbleMeThis Posts: 2,293
    I like to do mine like the ones from Adam Perry Lang's excellent book BBQ25 (which I HIGHLY recommend)

    http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
    Knoxville, TN
    Nibble Me This
  • nodocknodock Posts: 26
    wow....thats a sounds like a great way to go....but its a looooong cook....many thanks,
  • gdenbygdenby Posts: 5,565
    Very nice vid. Just about like standing over your shoulder. Actually, now that I think about it, who was your camera crew? :laugh:
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Mr. Tripod B) :laugh:
    Knoxville, TN
    Nibble Me This
  • big houndbig hound Posts: 103
    I tried them after watching your U-tube vid. I've been doing beef ribs for years, low and really slow... not anymore. Since your vid I've done Adam Perry Lang's cooking method on 6 racks now, they are the most tender and jucy beef ribs I've ever done. The only thing I'd do differently is season the meat a bit more since it does go through a braising process.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Good point!
    Knoxville, TN
    Nibble Me This
  • nuynainuynai Posts: 101
    Did you remove the membrane from the bottom the allow better smoke penetration. Thanks.
  • big houndbig hound Posts: 103
    always remove the membrains from the bottom. Makes a big difference.
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