Sunday morning cook

Jeremiah · March 2014

Beef back ribs. Last time I did short ribs for an astounding fail. Hopefully I'll have better luck this time. I rubbed them last night with cow lick and a little Everglades. I think I'll leave the temp around 275 and foil while were at church for a noonish finish. Don't know what to add to the foil though, some articles said honey some bbq sauce, I'm thinking a little bit of water and sauce mixed??

Alton · March 2014

Man, what a Glorious Morning... Good Luck with the cook!

cortguitarman · March 2014

I've got some baked oatmeal on the egg right now for our pre church breakfast.

Cookinbob · March 2014

I see you are not in Rochester NY this morning. Big snowfall last night extending the worst winter in over 20 years

Jeremiah · March 2014

2.5 hrs in.

cazzy · March 2014

If your ribs turn out anything like that first pic, you'll have a pretty great lunch! Good job!

Jeremiah · March 2014

Thanks cazzy

Jeremiah · March 2014

Lowes and the hunt for non ethenol gas kept me from wrapping and saucing so we ate them as is. Ok, but next time definitely will sauce with something. Still better than pork ribs even without foil and sauce.

UCFFAN · March 2014

Very nice.....what I-temp did you pull them off at? How long did you foil?

Jeremiah · March 2014

Didn't check the temps. No foil. 280-300 dome four hours. Next time I'll foil with some sauce, but we had to eat and run.

DMW · March 2014

Looks good to me! Just used leftover beef rib meat to make some egg rolls.

Jeremiah · March 2014

Thanks dmw

Sunday morning cook

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