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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-26-2010, 08:15 PM | #1 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Beef Back Ribs
Can anyone direct me toward a good beef rib "how too" thread? I have searched around and gather that I want to smoke at 200-225 using the 3-2-1 method? Also, is there a membrane that I need to cut off the bone side of the rack?
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10-26-2010, 08:20 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Here is a link to my blog... http://smoke-n-brew.blogspot.com/201...spareribs.html
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10-26-2010, 08:28 PM | #3 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Hope this helps.....http://www.bbq-brethren.com/forum/sh...ight=beef+ribs
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Thanks from:---> |
10-27-2010, 12:38 AM | #4 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Thanks for all the comments, they all help. I should add that I will be using a UDS for this cook.
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10-27-2010, 05:31 AM | #5 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Quote:
Since you are using a drum, this would be a good one to try. Definitely remove the membrane.
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10-27-2010, 06:46 AM | #6 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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I cook em very similarly to the way I cook pork ribs (remove membrane, season n smoke)
With beef ribs (n brisket), i usually go with less sugar and more chilli powder.
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10-27-2010, 09:07 AM | #7 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i've had excellent results with this simple recipe:
brush on some wooster dust with rub, onion powder, salt, and pepper fire up smoker to 325* add some cherry and hickory wood cook for about 3 hours sauce if you choose pull em off when they look like this
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10-27-2010, 10:50 AM | #8 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Here's what I did a couple weeks ago and they were AWESOME!
-Smoker set between 225* to 260* with a couple chunks of hickory (I had quite a bit of temp bounce that day) -Ribs rubbed down with Plowboy's Yardbird a few minutes before they went on the UDS (no membrane removal or trimming) -Left them alone in the UDS for about 6 hours. No foil. -Brushed them with Gates BBQ sauce during the last 10 minutes Dead simple and really very tasty and tender!
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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10-30-2010, 12:40 AM | #9 | |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Quote:
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10-30-2010, 02:08 AM | #10 |
is one Smokin' Farker
Join Date: 08-07-06
Location: Bluffton, SC
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Now that's a beautiful looking rib. I cook @ 225 for 4 hrs until tender, with your rub of choice.
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