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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-27-2013, 01:18 PM   #1
Skidder
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Default Beef chuck ribs what to do??

Ok never did these before. Any help would be much appreciated. As in herbs,rubs,spices also need approximate times and foil or no? There 1.22 lbs. in a two pack. I was figuring maybe a bit of evoo then Todds Dirt then smoke for a while then foil and braise in beef base then mix the beef base with some homemade bbq sauce 50/50. Let me know how you feel. Thanks in advance to all. Skidder
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Unread 03-27-2013, 01:21 PM   #2
deguerre
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That actually sounds pretty good right there. I'd add some salt and pepper and maybe a little garlic to the rub.
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Unread 03-27-2013, 01:29 PM   #3
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I would rub them up like a brisket, salt, pepper, garlic and onion powder, then onto the cooker for a while, until they are tender, probe tender at least, then quickly eat them all and tell the family that something bad happened, and pizza has been ordered.

I really prefer these smoked through, no foil and no braise is needed.

oh...250F to 275F, for 4 to 6 hours, varies a fair bit due to small size, just check at around 2 hours, toothpick works fine.
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Unread 03-27-2013, 02:01 PM   #4
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This is what I did. I make my own so called Dirt but did add more garlic powder and onion powder along with S & P and rubbed with evoo first. Still up in the air about foil or not. Smoke YES. Maybe about an hour though unless I decide not to foil. I'll see how it plays out. These little critters have more meat than I thought they did. This is gonna go on the smoker with a shoulder and 35 ABTs. Thanks guys.
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Unread 03-27-2013, 02:12 PM   #5
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Looks like a good start. I definitely want to see how these turn out!
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Unread 03-27-2013, 08:44 PM   #6
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I like to finish mine with a very light layer of sauce but it's not necessary. Totally depends on your flavor profile preference.
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Unread 03-27-2013, 08:47 PM   #7
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Lookin' Good!!!!
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Unread 03-28-2013, 06:20 PM   #8
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No foil!
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Unread 03-28-2013, 06:22 PM   #9
savageford
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Quote:
Originally Posted by landarc View Post
I would rub them up like a brisket, salt, pepper, garlic and onion powder, then onto the cooker for a while, until they are tender, probe tender at least, then quickly eat them all and tell the family that something bad happened, and pizza has been ordered.

I really prefer these smoked through, no foil and no braise is needed.

oh...250F to 275F, for 4 to 6 hours, varies a fair bit due to small size, just check at around 2 hours, toothpick works fine.
+1 hehe
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Unread 03-28-2013, 06:45 PM   #10
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Are these different than short ribs?
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Unread 03-28-2013, 07:13 PM   #11
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No foil and please do not ruin with sauce. Them ribs are actually beef spare ribs cut in strips.
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Unread 03-28-2013, 07:23 PM   #12
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Skidder, nooooo.
Those are CHUCK ribs!
Chuck them my way!
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Unread 03-28-2013, 07:59 PM   #13
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those look like back ribs, cut in half, not short ribs.


looks like a great start! smoke, plenty to start, give em 4-6 hours, no foil, maybe a light brush of sauce just for some wetness.
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Unread 03-28-2013, 08:17 PM   #14
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Most certainly back ribs - good stuff, but you'll be shocked how much shrinkage occours!
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