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Unread 07-27-2013, 02:25 PM   #12
daninnewjersey
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Join Date: 01-01-11
Location: Southern NJ
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Quote:
Originally Posted by GoolsbyMD View Post
I did my first beef ribs yesterday doing the 321 w/foil and man, WAY over cooked, pegged the 225 for the entire cook i mean id pull the bone and it would come right out not sticking at all. I think the two hours foiled was to much. Even over cooked the St. Louis ribs i did, just the same.
2 hours in the foil is a lot. Try cooking them without wrapping. I sell them (short ribs) every week and how I do them is:

Trim off the hard fat, make some "X" marks on the membrane side, and season those puppies up. Cook them at 300-325 (or lower if you want) and don't wrap. You'll know when they are done when they probe well...no resistance. No wrapping will get you the great bark and they still get tender.
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