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First beef back ribs
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DocWonmug
Posts: 300
Even though I had the temperature all over the place due to time reasons, these came out great. Started at 225-250 for a few hours. Then up to 325. Sauced at 350. Dizzy Pig Red Eye, and Sticky Fingers Carolina Sweet sauce. The Red Eye was fair on the beef ribs. I think it would be better on pork.
LBGE
Comments
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looks great, I've been on a beef rib kick lately and they are just delicious. I'm more of a salt, pepper, garlic powder guy on my ribs but I think I may have to give the red eye a spin.
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I love beef ribs since this forum.
I just wish i could find more than 2 or 3 in a "rack".Bx - > NJ ->TX!!!All to get cheaper brisket! -
Man those look good! That last pic is making me hungry!Did you pick these up at wally world? I saw them there the other day and they are pretty cheap. Might just have to give these a try!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I've found nice 6-7 bone racks at Walmart (Minnesota).tazcrash said:
I love beef ribs since this forum.
I just wish i could find more than 2 or 3 in a "rack". -
Not to be un-kind to DP, I liked most of them quite a bit. But I would not use the Red Eye on beef ribs again. I would like to try it on pork though. I think the salt-pepper-garlic U tarded suggested would be really good on the beef ribs. I may give that a try.These ribs had 6 on the slab. Most of the packages had at least 6.LBGE
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My ribs came from Publix. I hear they have a house brand lump that is OK too.LBGE
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