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First attempt at Beef Ribs... Pics

Long time no post... But here you go. First attempt at Beef ribs. Made a batch of. Mickey's Coffee rub. Lite mustard and coffee rub in the refrigerator over night. Plan on going low and slow ove. Pecan Smoke with an Apple Cider / JD 50:50 spritz until Internal temp of 200 +... Am I missing anything??? Stay tuned.
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Comments

  • corey24corey24 Posts: 331
    Who Dat!!!

    XL Egg Owner Since Dec 2013 - Louisiana

  • AltonAlton Posts: 445
    edited February 2014
    2.5 hours is at 240 dome temp the ribs are starting to pull back from the bone...IT is at 130, few more hours to go
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • AltonAlton Posts: 445
    Update... IT 150... LOOKING GOOOD! Right at 3hrs in
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • boatbumboatbum Posts: 1,273
    Excellent.  I like how you are getting the pull back of the meat against the bone.
    Cookin in Texas
  • buzd504buzd504 Posts: 1,678
    corey24 said:
    Who Dat!!!
    +1
    NOLA
  • HDmstngHDmstng Posts: 173
    Looks good, what type of beef ribs are they?  I made some beef back ribs the other day and while tasty, they didn't have a lot of meat on them and a bunch of fat.  Definitely didn't look anywhere near as good as yours.
  • AltonAlton Posts: 445
    The. Butcher called the Plate Ribs...!?!? Basically short ribs that haven't been cut is how he explained them to me...
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • BotchBotch Posts: 3,882
    Alton said:
    Am I missing anything??? 
     
    You forgot to mail my Invite.  
    :((
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • SmokeyPittSmokeyPitt Posts: 7,873
    Those look great!  There was a discussion on these the other day, and I think the "plate short ribs" technically have only 3 bones.  If they are 4 bones, they are "chuck short ribs".   Either way, they are looking outstanding. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • AltonAlton Posts: 445
    IT 198..probe moves in and out with no Resitance ...time for a few hours of FTC
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • corey24corey24 Posts: 331
    Those just look freakishly good!

    Can I get another Who Dat!!!

    XL Egg Owner Since Dec 2013 - Louisiana

  • AltonAlton Posts: 445
    WHO DAT BABY!!! Thanks
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • TerrebanditTerrebandit Posts: 1,582
    Fabulous
    Dave - Austin, TX
  • AltonAlton Posts: 445
    Rub worked well, ribs were tender and moist. A little too much fat for my taste but all in all very very sucessful...
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • MickeyMickey Posts: 16,894
    Sure looks good man
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • AltonAlton Posts: 445
    Mickey said:
    Sure looks good man

    Mickey your Coffee rub was the bomb!!! Worked extremely well with the beef... Thanks
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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