Texas beef ribs
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Fire going at 6 a.m. Two nice sized beef ribs. Went on the smoker at 7 a.m. These will be smoked LOW and SLOW at 225 degrees, and I'm hoping to have them done around the 3 p.m. kickoff time for the Texans at Chiefs game.
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At 225 8 hours is going to be cutting it really close for the ribs to be completely done.
I'm looking forward to your final pictures though! |
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That a rack of short ribs ( English cut ) ?
All I've seen my way..... so far........ are back ribs . They were yummy so not complaining. |
Yeah, shorties, nice and thick. Seasoned with salt and pepper. I don't like to mask the good beef flavor with too many seasonings.
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I did mine at 275*ish and they still went 6 hrs....
http://i1326.photobucket.com/albums/...psfb769bab.jpg |
I'll probably bump it up in a bit. I'll see how it goes. No hurry. If they aren't done I have plenty of wood and time.
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4 hours into it.....
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Big Dan, them ribs are looking delish!! Hopin' them Texan's can do something against those Chiefs.
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Goooo Broncos!!!!!!!:cool: |
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Nice looking bones.
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And for the record, Tony Romo SUCKS!
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