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Creekside prime beef ribs

JohnEggGio
JohnEggGio Posts: 1,430
edited January 2020 in EggHead Forum
A great day for beef ribs, while watching NFL playoffs. This was my 4th beef rib cook, and my best.  Unlike past cooks, I removed nearly all top fat, all silver skin, and the underside membrane.  Yesterday, my brother gave me a collection of rubs from SuckleBusters out of Texas, so I gave the ribs a generous coat of their beef rub, 1836.
I used a foil lined drip pan, one hunk of cherry and three of pecan.  Temp was dialed in at 250.
They went 6 hours - no paper, no foil.  Served with red beans and rice, a crusty ciabatta roll, and some of my favorite condiments.
 
Oh, yeah...

Maryland, 1 LBGE

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