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Beef Ribs- They're what's for dinner! FINALLY!!

JSlotJSlot Posts: 1,218
edited 6:51AM in EggHead Forum
Well, all that talk about bison ribs and spares and baby backs over the last day or so got my mouth waterin' for beef ribs somethin' terrible. I had 3 slabs of pork spares left over from a client's cook the other day, but I wanted beef. To make what may be a long story anyway just a little shorter, I bought a couple packs of "beef back" ribs from Walmart this morning and decided to throw 'em on with the spares. I finally got it right!!! Ok, so it may have been the cut of beef rib. I had previously tried with plate ribs, beef spares, and something else that may not even have a name. Anyway, cooked these around 300-325° indirect for about 4 hours. OUTSTANDING! I also ran across a new favorite sauce at Wally World. I think I've seen it mentioned here before, but I'll mention it again. Sweet Baby Ray's is a keeper!!! Pineapple based sauce with a great tang and makes a great glaze. Here's a couple o' pics (I hope).[p]image src = ""; BRK[p]image src = ""; BRK


  • JSlotJSlot Posts: 1,218
    <p />Oh, well. Let's try pics the old fashioned way. LOL!!
  • JSlotJSlot Posts: 1,218
    <p />Oh, well. Let's try pics the old fashioned way. LOL!!
  • JethroJethro Posts: 495
    <p />JSlot,[p]Those are making me awfully hungry as I sit here at nearly 8:30 not having had dinner yet.[p]I am Sweet Baby Ray's devotee, myself. Cornfed is another fan of SBR's. Below is the only thing I've found that I like better.[p]Keep em Smokin,

  • JSlotJSlot Posts: 1,218
    Thanks for the tip, Jethro. I'll give Butch's a try![p]Jim
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