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Turbo Beef Ribs
Federalist226
Posts: 82
I was going to low-n-slow some beef chuck ribs yesterday, but I wasn't able to start them in the egg until 3.5 hours before our guests were going to arrive. This was a big piece of meat, a little more than 6 pounds, but I decided to go ahead and turbo-style the ribs. 2 hours indirect at 300*, about 45 minutes in foil, and then 35 minutes raised direct at 350*, flipping every 10 minutes. They turned out really good. Really nice bark and a beautiful bright red smoke ring. Beef ribs may be my favorite smoked meat.
I enthusiastically recommend turbo-style on beef ribs.
Unfortunately no plated shots, guests tore into the ribs as soon as they were cut. It is tough to see from the pics, but the finished ribs were about 3.5 inches thick.
-Thanks for looking!
I enthusiastically recommend turbo-style on beef ribs.
Unfortunately no plated shots, guests tore into the ribs as soon as they were cut. It is tough to see from the pics, but the finished ribs were about 3.5 inches thick.
-Thanks for looking!
Comments
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Those look excellent. Better than any beef ribs I've done. Thanks for posting this. I'll do something similar in the future.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks like you nailed them.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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They look great but you shouldn't be so angry. Take a chill pill. You're among friends here!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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