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Unread 09-07-2013, 03:11 PM   #1
dwfisk
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Default Anybody wrap beef chuck ribs?

Got 4 very meaty 4 bone racks to cook tomorrow and thinking of just treating them like a H&F brisket: about 300*, 4 hours, wrap in BP for a couple more hours or probe tender then rest. Any thoughts?
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Unread 09-07-2013, 03:18 PM   #2
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I'd treat them like pork spareribs. I cook mine at 250 then foil at about three hours until tender. Be sure to remove that tough membrane. Good luck.
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Unread 09-07-2013, 03:26 PM   #3
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Here's a peek inside Adam Perry Lang's cooker



The results are fantastic - so I'm guessing wrapping is a fine thing to do with chuck ribs.
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Unread 09-07-2013, 04:31 PM   #4
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I have wrapped them, as an experiment, and it worked great. It isn't really necessary unless you are trying to control color or bark texture. But, the two times I did it, the results were excellent, beautiful color, crisp thin bark and very juicy with melting texture.
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Unread 09-07-2013, 07:58 PM   #5
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I have done wrapped and not. If I have the time, lower temp without wrap works well for me but H&F wrapped does juts fine.
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Unread 09-07-2013, 08:04 PM   #6
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I tend to find these take significantly longer that pork spares or baby backs, but that will be a function of how meaty yours are. I usually end up wrapping mine to help them along because they do take more time than I expect. They come out great.
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Unread 09-07-2013, 08:16 PM   #7
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Quote:
Originally Posted by Gore View Post
I tend to find these take significantly longer that pork spares or baby backs, but that will be a function of how meaty yours are. I usually end up wrapping mine to help them along because they do take more time than I expect. They come out great.
I guess I'm on the same page as Gore.... with respect to meatiness, the way they look in the pit and how moist I can keep them. These for example were looking good during most of the cook, and they most likely got a short wrap to finish, and then I rest them (which I don't do with pork ribs).

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Unread 09-07-2013, 08:24 PM   #8
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I have a buddy that is a fellow cattleman & BBQer and happens to be a butcher so he has been on the look out for a source of "meaty" ribs. These happen to be Angus select and are about 3" thick (so about 2" of meat over the bone) with some really nice marbling. I think we will wrap with BP at an IT of about 170* then carry in the cooker to probe tender, then rest for an hour or so.
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Unread 09-07-2013, 08:32 PM   #9
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Looking forward to see how this cook turns out for you
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Unread 09-07-2013, 08:36 PM   #10
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Quote:
Originally Posted by Diesel Dave View Post
Looking forward to see how this cook turns out for you
My son is lighting up his home built vertical stickburner about 9:30 AM tomorrow; we will post a thread for the cook.
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Unread 09-07-2013, 09:02 PM   #11
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Can't wait to see the thread of beef rib pr0n!
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Unread 09-08-2013, 09:23 PM   #12
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Default The Cook Thread

http://www.bbq-brethren.com/forum/sh...d.php?t=170596
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