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Thanks Tim--Ribs were great!

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Aron
Aron Posts: 170
edited November -1 in EggHead Forum
ribs.jpg
<p />I'm glad I listened to TimM and left those beef ribs on for 5 hours at a low and slow temp. I've made beef ribs once before and they were tasty, but definitely tough (did them that time around 300, and they cooked in less than 2 hrs). This time I went indirect keeping the temp between 225 and 250 for 5 hours and the meat temp was 208 when I took them off. I can honestly say that they were the best I have ever had, including my favorite bbq restaurant (which makes some darn good beef ribs). As far as seasoning goes, I used some french's mustard, crushed garlic cloves, some "texas rub" that I'm not quite sure what's in it--mostly garlic salt and pepper I think, and added some juniper berries thanks to Kat. They had a nice thin but crispy crust, and the meat was extremely tender--not what you usually get in a beef rib. The picture (taken with a crappy webcam) doesn't do them justice. These were short ribs, by the way.
--Aron
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