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First crack at beef ribs.
AlbertaEgger
Posts: 1,387
in Beef
So we decided to try out the beef ribs we cut from the rib roast we got our last steaks from. Rubbed (Swamp venom), and mopped (home made), they were on for 7 hours around 225-250, I took them off with an IT of 200. They were incredibly moist, had good flavor, but they were pretty fatty still. A little to fatty for us.
County of Parkland, Alberta, Canada
Comments
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They look awesome!!!
Well played.... However, using the word "crack" around here has negative vibes
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I'm with you on the too fatty thought. Did short ribs yesterday and while the flavor is great, they were way too fatty for my liking.
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hapster said:They look awesome!!!
Well played.... However, using the word "crack" around here has negative vibes
Agreed, poor choice of words there...County of Parkland, Alberta, Canada
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