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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 10-20-2013, 08:04 PM   #31
dport7
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have to try me some of those ribs, they look great. good job.
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Unread 10-20-2013, 08:23 PM   #32
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Rib pron made me hungry. Game left me smiling.
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Unread 10-20-2013, 08:27 PM   #33
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Oh man, those are well done, and nice hunks of meat to start with as well
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Unread 10-20-2013, 08:35 PM   #34
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Nice job! WHERE did you find such meaty beef ribs? Even my local butcher shop has what they call "meaty" beef ribs with the bones showing.
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Unread 10-20-2013, 08:45 PM   #35
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Looks mighty fine! I did beef back ribs Texas style last weekend
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Unread 10-20-2013, 09:09 PM   #36
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Funny, I've never done beef ribs. Did you cook them to a temp or doneness?
And what was that?
BTW, They look awesome!
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Unread 10-20-2013, 10:32 PM   #37
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I like beef ribs and you sir did them right.
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Unread 10-21-2013, 02:43 AM   #38
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Incredible looking rib cook. Gotta do me some of those soon!
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Unread 10-21-2013, 07:54 AM   #39
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Quote:
Originally Posted by Dallas Dan View Post
Nice job! WHERE did you find such meaty beef ribs? Even my local butcher shop has what they call "meaty" beef ribs with the bones showing.
You can look for beef short ribs or beef chuck ribs. The ones where you can see the bones already are probably beef back ribs. If your butcher or grocery store sells the beef short ribs that are about 2in long, you can ask them if they have the full rack/plate of the beef ribs in the cryovac. They will normally have them and you can buy the plates and the bones are anywhere from 6-12inches long.


Quote:
Originally Posted by speedrcer1 View Post
Funny, I've never done beef ribs. Did you cook them to a temp or doneness?
And what was that?
BTW, They look awesome!
You cook the beef ribs to probe tender like a brisket. If you try to go by temperature you can't get consistent results. If you cook to 135/145/165 etc they will end up tough and chewy. I'm not sure of what the correct temperature of the beef ribs are when done correctly, because I go by what the probe says and don't bother temping the ribs.
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Unread 10-22-2013, 10:41 AM   #40
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Quote:
Originally Posted by Dallas Dan View Post
Nice job! WHERE did you find such meaty beef ribs? Even my local butcher shop has what they call "meaty" beef ribs with the bones showing.
You can find them at Mexican grocery stores. They cut them perpendicular to the bone (flanken cut) and call them tablitas. The pre-marinated tablitas are excellent for grilling or you can ask them to get some uncut racks from the back.



http://www.dallasnews.com/lifestyles...o-tablitas.ece
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Unread 10-22-2013, 11:42 AM   #41
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Quote:
Originally Posted by Dallas Dan View Post
Nice job! WHERE did you find such meaty beef ribs? Even my local butcher shop has what they call "meaty" beef ribs with the bones showing.
Restaurant Depot carries them, but you have to buy a package of about 4 racks in them.
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Unread 10-22-2013, 11:50 AM   #42
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Quote:
Originally Posted by Dallas Dan View Post
Nice job! WHERE did you find such meaty beef ribs? Even my local butcher shop has what they call "meaty" beef ribs with the bones showing.
Ditto, which is why I almost never buy them. Short ribs are either cut against the bone (like the other picture in this thread), or small, and back ribs are basically shiners with a bit of meat in the middle.

Those look fantastic.
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Unread 10-22-2013, 03:25 PM   #43
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Quote:
Originally Posted by GrillsGoneWild View Post
Restaurant Depot carries them, but you have to buy a package of about 4 racks in them.
The Dallas Restaurant Depot doesn't usually carry them. They are a special order item and you have to buy the whole case. The last case I got weighed 90 lbs and cost over $400. They were also the 3 bone racks, not the 4 bone racks that I prefer. http://www.bbq-brethren.com/forum/sh...64#post2568364
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Unread 10-23-2013, 10:47 PM   #44
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Good job!

Just got back from Restaurant depot this past weekend in Charlotte and brought back a mess of scallops annnnnd a package of 130's just like the ones you had in your cook.


For a man that's been on a diet and lost 105 lbs and been away from my beloved bbq pit for way too long.....these bad boys look as good as just about anything on the planet could look in my fridge!
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Unread 10-24-2013, 07:59 AM   #45
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Very nice looking bones ya got there!
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