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Beef Ribs
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Comments
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Egger,
The 3-1-1 method works well for me.Indirect at 250 and dont forget to remove the membrane.
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Egger, I cook beef ribs when I can find decent ones and I just put a rub on them and cook them at 250* dome indirect. I have found that they can take longer than pork ribs, lots of fat to melt out. I usually cook them about 6 hrs or a little longer. I sauce them during the last 1/2 hr of the cook. If they are not cooked long enough they can be greasy tasting.
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Egger,[p]I last did them indirect at about 225°F using grape vine for smoke. At 190°F internal I pulled them, wrapped them in foil, and returned to the BGE until they hit 210°F. Very tasty.[p]Here's the rub I used: http://www.ramblekatz.com/Recipes/Texas-style Beef Rib Rub.htm[p]There are pics and details of the cook below.[p]Dave
[ul][li]Beef Ribs[/ul]Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
Davekatz,[p]
Thanks to all three of you! I'm a little nervous on this one. I'm sure the egg will take care of me! Any thoughts on following the 3 indirect/1 foil/ 1.5 indirect then direct method like baby backs?
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