MMMM.. BRISKET..
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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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Old 01-12-2015, 10:27 AM   #1
Mrtodd777
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Default Beef ribs with pics

Found some good looking beef ribs at my local Kroger and decided to brave the arctic temps (38f) on Saturday. Rubbed down with black ops and a little coarse kosher.









You can tell I had to cut off a slice before I plated just for quality control sake.


Last edited by Mrtodd777; 01-12-2015 at 11:06 AM..
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Old 01-12-2015, 10:29 AM   #2
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I think I could live on beef short ribs. Yours look fantastic Mrtodd!! Delicious!
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Old 01-12-2015, 10:34 AM   #3
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wonderful
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Old 01-12-2015, 10:52 AM   #4
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amazing~! would crush those
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Old 01-12-2015, 11:01 AM   #5
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Great looking shorties!
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Old 01-12-2015, 11:11 AM   #6
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Looks great! 38 deg is a heat wave around here!
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Old 01-12-2015, 11:14 AM   #7
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I have been on a beef rib kick lately and those look really good.
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Old 01-12-2015, 01:06 PM   #8
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Good looking ribs. Nice job.
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Old 01-12-2015, 01:20 PM   #9
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Man those look good.
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Old 01-12-2015, 01:36 PM   #10
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Thanks everyone! I let them rest for an hour and when I cut into them the juices started to flow. They were excellent. I do have a question though. There was a nice fat cap on top that was harder than the normal fat cap from a brisket. I opted to trim it off as you can see in the second pic. Do yall usually trim it, or leave it as is?
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Old 01-12-2015, 02:06 PM   #11
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I don't have the words brother.
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Old 01-12-2015, 02:17 PM   #12
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Love me some Beefy shorties..
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Old 01-12-2015, 02:22 PM   #13
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Great looking ribs, I'll have to keep an eye open for some specials so I can smoke some up..Thanks for sharing.
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Old 01-12-2015, 04:01 PM   #14
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Quote:
Originally Posted by Mrtodd777 View Post
I do have a question though. There was a nice fat cap on top that was harder than the normal fat cap from a brisket. I opted to trim it off as you can see in the second pic. Do yall usually trim it, or leave it as is?
There is a vane of fat that surfaces. You can remove some of that excess but if you get too aggressive you wind up separating it in two. The trick with shorts is to render out the fat so I usually cook them well past toothpick tender to render the fats and condense the flavors. It's not a competition turn-in so falling off the bone is perfectly acceptable.
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Old 01-12-2015, 04:23 PM   #15
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Quote:
Originally Posted by Mrtodd777 View Post
Thanks everyone! I let them rest for an hour and when I cut into them the juices started to flow. They were excellent. I do have a question though. There was a nice fat cap on top that was harder than the normal fat cap from a brisket. I opted to trim it off as you can see in the second pic. Do yall usually trim it, or leave it as is?
I usually trim them up a little so there is not a cap on it. How much are they at Kroger?
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