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Beef Ribs at the Flinstone Household

Nature BoyNature Boy Posts: 8,523
edited 12:27AM in EggHead Forum
Thanks everyone for sharing your ideas on beef ribs...and Gfw for sharing your first results! Gonna cook a test slab today. The chunk has four Fred Flinstone sized bones, and is currently slatered in mustard, and dirtied up real good with JJs rub.[p]Gfw tried the indirect method yesterday. They were good, he said, but still greasy. Not being wild about hot grease running down my chin, I thought I would try JJs direct extended method. Hopefully 6-7 hours of low/direct cooking will melt most of that fat away, and leave me with some magic meat. JJ hasn't let me down yet.[p]The cook begins about 11:00, over a healthy dose of mesquite smoke.
Keep yall posted.
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
Instagram: @DizzyPigBBQ


  • GfwGfw Posts: 1,598
    Nature Boy, sounds like an afternoon of fun. When I said greasy - not the drippoing kind, just the after taste kind - everyone should do them at least once. Good luck!

  • GfwGfw Posts: 1,598
    Nature Boy, what's happening on those ribs?

  • Nature BoyNature Boy Posts: 8,523
    They look about done after 6 hours. I just brushed on a tad of sauce, and closed up the vents. The crust is gorgeous. They shrunk quite a bit....don't look like a whole lot of meat, but this is a trial anyway. Just a side dish.[p]Got a real good feeling about them. I never quite got to 250, and I used an elevated grate, but looks like direct for 6 plus hours might have done the job. I'll find out about 7pm when I dig my chops into them. By appearance...they are winners.[p]NB
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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