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Beef back ribs awesome
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billyray
Posts: 1,275
Just did some beef back ribs. Used this recipe. Awesome
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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I just get the kitchen all cleaned up after dinner and now I'm hungry again! Billyray, that does look tasty! Great cook! CONGRATS! ^:)^
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My new favorite
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nice!!!!doin ribs this weekend!going to try this recipe for sure!thanks billyray!
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Ribs look great!! I know what I am having just as soon as I get back in the Great USA Saturday morning.........
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Those look like they turned out great!
Beef back ribs are my favorite rib and you have me craving them right now.
Knoxville, TN
Nibble Me This -
Those look amazing, I will definitely try them out.Question:I once tried putting a fist size chuck of wood like they seem to be recommending. It produced so much smoke, I chickened out and removed it to put small chips instead. How come when they put the meat in the video there is barely any smoke and yet, they show a big chunk in the pictures?Quebec - Canada
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Looks great - I love beef ribs, but I never think to buy them. Thanks for the reminder!
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Bjorg said:Those look amazing, I will definitely try them out.Question:I once tried putting a fist size chuck of wood like they seem to be recommending. It produced so much smoke, I chickened out and removed it to put small chips instead. How come when they put the meat in the video there is barely any smoke and yet, they show a big chunk in the pictures?
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Yeah it was definitely bad thick white smoke. I guess it takes much longer to get clear smoke than with chips. While waiting for this answer, I searched the forum and a guy recommended putting the chunk as you light the lump. So your right, waiting it out should solve it.Quebec - Canada
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Mix it in with the lump so you get steady smoke. Less smoke for longer makes much better BBQ than heavy smoke for a short period. Always wait for good the good smoke like eggcelsior said above.
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nolaegghead said:Mix it in with the lump so you get steady smoke. Less smoke for longer makes much better BBQ than heavy smoke for a short period. Always wait for good the good smoke like eggcelsior said above.
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I forgot to mention that I used red oak and that made them even better. If you can get red oak you've got to try it and you'll never use any other wood with the beef ribs. Also these were only $2.99/lb., makes for an inexpensive meal.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Good tips. I would never have guessed to use red oak, I will try it out.Quebec - Canada
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The butcher left a lot of meat on them bones! Lucky you. I don't usually find them that meaty but wish I did. Looks great!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Beef back ribs on the egg as we speak. Will pull at halftime of Kentucky- Texas A & M game. Game at A & M but I'm confident KY will win this one on the road.
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