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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 04-07-2013, 04:59 PM   #16
luke duke
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Quote:
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Sauced

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Unread 04-07-2013, 05:10 PM   #17
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Those look delicious. Haven't done beef ribs myself, looking forward to the end result!
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Unread 04-07-2013, 05:58 PM   #18
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Yummy. The first one I had could have gone a tad longer. The second one I had from the other rack was like butta.



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Unread 04-07-2013, 06:38 PM   #19
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Quote:
Originally Posted by luke duke View Post
Did some earlier myself, and left off the sauce. So, that gave me a chuckle. However, I do sauce them from time to time. Just depends on what I am in the mood for.

Those look great by the way!
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Unread 04-07-2013, 06:44 PM   #20
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Those look great, nice cook
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Unread 04-07-2013, 07:00 PM   #21
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Thanks, landarc. I kept calling these 'brisket on a stick' all day. I never even thought to NOT sauce them. I don't sauce brisket flat but I do sauce the point for burnt ends. That is the sauce I used. The pan of sauce you see heating up next to the ribs is actually sauce for chicken. I made thighs tonight also.
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Unread 04-07-2013, 07:06 PM   #22
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Outstanding.. Looks farking delicious!
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Unread 04-11-2013, 09:32 AM   #23
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Great job!
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Unread 04-11-2013, 09:41 AM   #24
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I've read elsewhere on this forum that cutting a short rib rack into individual ribs cuts down on the cook time--does it also get more smoke flavor into the entire rib?

The only BBQ short rib I've ever had was spectacular in the smoky barky top, but faded as I got deeper into the rib.
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Unread 04-11-2013, 09:45 AM   #25
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Looks awesome!!
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Unread 04-11-2013, 09:48 AM   #26
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Looks like you pretty much nailed those, WOW!

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Unread 04-11-2013, 05:53 PM   #27
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Those look really good. I haven't cooked beef ribs before. definitely on my short list
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Unread 04-11-2013, 06:00 PM   #28
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Looks good - I often sauce - just depends on my mood.
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Unread 04-11-2013, 08:37 PM   #29
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Those look fantastic! What did the final cook time end up at? I picked up two racks yesterday that I'll be doing for dinner tomorrow, was planning on doing them 250ish like a brisket until they probed like butter and figuring 6hrs +/- cook time?
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Unread 04-12-2013, 10:27 AM   #30
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Those look nice!
I'm in the fat cap on group. Something else to try is cooking one medium rare. Yes it is tough, but you can slice it thin. The flavor is something you absolutely must try at least once. It's a different deal than a traditional shorty.
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