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Beef Country Style Ribs...

SuperDaveSuperDave Posts: 319
edited 6:56AM in EggHead Forum
I bought some really good looking Beef Country Style Ribs today from my meat market, and having never done them before, thought I should inquire about them.[p] Any clues or tips on seasoning, temp and egg set up would be appreciated. I assume you low and slow them, being shoulder meat and all, but he particulars of which I haven't a clue.
Something like 240º~260º for 6 hours or so? Just guessing.[p]Thanks for any help.


  • DarnocDarnoc Posts: 2,661
    SuperDave ,
    I think you are on the right track.I do mine indirect for about two hours at 250.Put in foil pan with a cup of beer,bone side down,cover and seal with foil.After 3hours remove,the meat will fall off the bone.Good luck.

  • SuperDaveSuperDave Posts: 319
    darnoc,[p] These are boneless beef ribs.... never done 'em before, how differently will the cook go with no bone as a heat sink?[p]I'm afraid I'm gonna turn 'em into jerky! lol...
  • tach18ktach18k Posts: 1,607
    <p />SuperDave, I've dont beef short ribs at 250 dome for about 4-5 hours, just like I do regular racks of beef

  • DarnocDarnoc Posts: 2,661
    SuperDave ,
    Cook indirect 350 for 45 min.wrap in heavy duty foil with your favorite sauce and cook for another 45 min.If you dont like sauce use 1/4 cup of apple juice,beer etc.For crispy skin,go direct 4/6 min a side to finish off

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