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Beef back rib pics
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jscarfo
Posts: 405
Just did a full rack of beef back ribs just salt, pepper and a little cayenne. Didn't want to hide flavor of meat, 300-325 indirect for 3 hrs. Came out perfect
Comments
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Those look outstanding! I have made beef ribs on 3 occasions and have loved the flavor but I can't ever seam to get away from that tough, chewy membrane in the middle of the meat.XL BGE
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3 hours - hmmmmm Looks good.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Those do look great...a nice meaty rack!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SPRIGS said:Those look outstanding! I have made beef ribs on 3 occasions and have loved the flavor but I can't ever seam to get away from that tough, chewy membrane in the middle of the meat.
Large BGE
Barry, Lancaster, PA -
Great looking beef ribs! Nice and meaty. It is tough to find nice meaty beef ribs like that. Many racks I see are scrawny looking and have been trimmed to the bone so they can make the most of the boneless rib roast they are cutting here.
+1 to @Shiff saying to remove the membrane (Silverskin). I do this for any kind of ribs I make. -
I agree I will pull off membrane next time. You can't beat the unique flavor. I told my butcher to cut me a nice rack. But paid dearly $5.99 lb. over5 lbs
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Beef ribs are my personal favorite. I've tried them many ways and like them all. My family prefers pork but the beef ribs make my day. Nice job on your!
Knoxville, TN
Nibble Me This -
Mmmm. Those look like a prize. I completely agree on the flavoring. S&P and maybe a touch of something else. So very fine.
Do you find those often? Where I live, I don't recall ever seeing a rack that meaty, just individual bones. Scrawny racks, yes, often enough.
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Those are niceSalado 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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the butcher is a friend of mine and he knows im a pain in the butt, im always asking for crazy cuts like 3" bonein pork chops, huge rib-eyes. i dont mind paying extra if the quality is there.
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