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Old 01-09-2013, 10:02 AM   #16
Gnaws on Pigs
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC

Beef ribs are one of the few meats that I haver never attempted to cook, for some reason. I've looked at the back ribs, but they seem like you're paying for a bunch of bones instead of meat. Those short ribs look good, I'm gonna be on the lookout for some, now.
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer

Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
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Old 01-09-2013, 10:43 AM   #17
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA

I grew up eating beef ribs that others cooked and just always thought beef ribs were all tough. Then I started making my own with advice of the brethren and they are amazing.

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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B]

[B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]
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Old 01-09-2013, 11:47 AM   #18
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Join Date: 04-26-10
Location: New Canaan, CT

I have tried beel back ribs twice -- bought them from RD just no meat on them so even 2 hrs was too much...but I guess if you are getting $18 a pound for prime rib, which they do around me...you are going to trim those bones close/

Have given up on those and go with short ribs
WSM 18"
CookShack SM025
Lang 36
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Humphrey's Battle Box and matching Pint
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