Thread: Beef Ribs???
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Old 11-02-2013, 09:07 AM   #6
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

I don't know it is too late, but I would trim the fat off of the top only to give more contact area for the rub and to get a nice bark in that area.

The last chuck short ribs that I did took just over 5 hours at 250, no foil. Cook them until they are tender when you probe them.
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