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Gonna pop my beef rib cherry tomorrow
Shrek
Posts: 67
Haven't done beef ribs on my MBGE yet. Done lots of spares, and employ the turbo method with great success. Dizzy pig red eye rub, mix of apple & cherry, 275-325 dome temp, until they bend but don't break (~3-4 hours). FTC afterwards is the only time they see foil. Can I use the same method on the cow? I'm not sure red eye rub is the play.... it has sugar. And I will throw some hickory or mesquite chips in, instead of apple/cherry. Any other coaching, Eggers?
My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America!
LBGE in Arlington, VA
God Bless America!
Comments
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What cut of beef ribs are you cooking?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I wouldn't wait for them to bend, everything else, listen to Scottie, although I think his speciality is buffalo ribs.
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Answer Scottie and you'll have the answer! Scottie hates Buffalo ribs! Pretty sure! Good luck with your cook @Shrek!Sandy Springs & Dawsonville Ga
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it just said 'Beef Ribs' on the package, but they look like short ribs. Here's how they look after 3 hours @ ~250-275...My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America! -
... they look done to me... slight bend... I'm thinking FTC for a few hours... AGREE?My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America! -
If they are probing easily with no resistance then yes. I think beef ribs generally go into the high 190s / low 200sXL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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cook them just like a brisket, temps in high 190s low 200s and probing like butterAustin, Texas
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Agree with advice above - 3 hours sounds at least 2 hours fast to me. In my experience, you really have to try to dry them out - not the same as the flat on a brisket. I'd let them go longer, the meat may be done, but you need to get after all of that fat and connective tissue in there.
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Went with 5 hours, at IT of ~190. FTC.. eating for dinner. Thanks for the help! Will post one last update after dinner...My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America! -
As above-it's all about the feel. If they probed with no resistance then you are there. And likely 5+ hours at your cooking temp. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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