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Beef Ribs

tach18ktach18k Posts: 1,607
edited 8:53AM in EggHead Forum
<p />I finally got around to getting my beef rib pictures up and running, Here they are. These were done at 250 dome, for 5 hours (I think) and then grilled and sauced as needed.


  • tach18ktach18k Posts: 1,607
    tach18k, Well lets do it this way[p]link below

    [ul][li]Beef Ribs[/ul]
  • tach18k,
    Those ribs look WONDERFULL !

  • tach18k, those do look tasty!! What did you use for a seasoning and finishing sauce?

    [ul][li]Meat & Poultry Questions?[/ul]
  • tach18k,
    man, those look good. .. reminds me of the ribs they serve to fred flintstone at the end of the show that tip the car over. . .heee

  • tach18ktach18k Posts: 1,607
    I coated them with a Durkee Chicken and Beef rub, it might be called rib rub also, orange in color. Its part of the food service set. I then put on another Durkee called Grill Seasoning. Then added yes another Durkee, 6 pepper blend, this kicks it up a notch.
    Done at 250 for 5 hours, could have gone 5 1/2 maybe 6. Then did the sauce, there I used an old favorite, Bulls Eye.
    They were as good as they look and and no fighting the bone. The meat peeled off and not mushy.

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