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beef ribs ????
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probie
Posts: 102
I have some beef ribs layed out any sudgestion
Comments
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They work very well rubbed, then cooked indirect at 250 for 4 or 5 hours, or maybe even a bit longer than that until they're tender.
Doug -
250 dome, for about 5 hours, remove the membrane on the back side.
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Hi,
Someone asked this question before Xmas and I posted the following response. The links will take you to the full writeups on the cooks on our blog.
Here's a link to the thread I posted in - there was some other info there too.
Here are a couple of beef rib cooks I've done for you to look at. I usually do them at 225-250 dome, for at least 5 hours, and sometimes for 6 or 7.
Smoked Beef Ribs with Maple Bourbon BBQ Sauce
Coffee-Cardamom Beef Ribs
Hope this helps. Good luck with your cook.
-John -
235 at the grate level is how i cook them. usually standing and flipped a couple times until tender then another half hour or so. i use a steak rub and a little white sugar to coat. big thig is to find meaty ribs, the ones with exposed bone dont cook as well.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=674282&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
Nice looking cook on the link.
GG -
Beef ribs are fantastic if cooked correctly. Just don't over cook them.
Prepare them like you would pork ribs and then took to doneness not time.
Look for the pull back on the bone and tenderness of the meat. There was a lot of rendering from the ribs so a good drip pan is advised.
Here is how I did mine. 4 to 5 hours, indirect 250°
GG -
i think those babybacks were twice the price of the beef and the beef are better, too bad most butchers carve so close to the bones on those. hard to find good beef racks without the shiner bone showing.fukahwee maineyou can lead a fish to water but you can not make him drink it
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My first beef rib cook was with tight trimmed beef ribs.
The only egg failure cook I ever had - that first rib cook of mine made dogs run for cover.
It is hard to find meaty beef ribs out here.
GG -
Cooked some over weekend at 250 for two hours, and about 300 for 1.5 hours. Dried the DS out of those bad boys!!! Never did get tender. Went from undercooked to overcooked. These were trimmed real close to the bone, and sold as a premium. They would be great braised or cooked in foil, but all I did was make shoe leather.
Not to say I wont try again!!!!!
Dave in Keller, TX -
Here's a link to some I did a while back
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=476696&catid=1
Thirdeye has some great info on his site
http://playingwithfireandsmoke.blogspot.com/1996/09/beef-beef-ribs.html
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