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Unread 07-22-2013, 10:56 PM   #1
gotribe28
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Default My first Beef Ribs in the morning...



So I got 2 racks of these today, I have peeled the membrane which was so much easier then pork ribs I was pleasantly surprised...

I oiled and rubbed them with Famous Daves Rib Rub and wrapped them, into the fridge for a little sleepy time...





Any last minute advice for me I am going to try and keep Brutus around 275...
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Unread 07-22-2013, 11:03 PM   #2
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Cook them long enough to render the fat. The bend test may not work, so the toothpick test will be your friend. When it slides in easily, you are good to go. Rest them for at least 15 to 20 minutes.
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Unread 07-23-2013, 07:15 AM   #3
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Are they done yet?
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Unread 07-23-2013, 07:30 AM   #4
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I tend to cook them like a brisket - don't take them off to early. Landarc hit the key - probe tender with a toothpick (I use small bamboo skewers just cause I have about a billion of them). Best of luck, let us know how the turn out.
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Unread 07-23-2013, 01:32 PM   #5
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About time to wrap they sure are looking good...

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Unread 07-23-2013, 02:44 PM   #6
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No need to wrap unless you want fall of the bone.
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Unread 07-23-2013, 02:44 PM   #7
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Great looking meat you found.

Why do you wrap at that stage? They look pretty lightly colored and just barely starting to cook to me.
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Unread 07-23-2013, 02:46 PM   #8
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Looking good. I have never had beef ribs. Maybe i'll have to try them soon.
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Unread 07-23-2013, 03:56 PM   #9
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So they are done.... fall off the bone, probably should have pulled them 30 minutes sooner but I would rather them be like this then tough.

I let them rest and this is what it produced!!!!!


Now my question is this I have this really thick connective tissue and on the back side and I am perplexed especially since I pulled the membrane off, maybe some one can tell me why? and can you do anything about it

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Unread 07-23-2013, 06:41 PM   #10
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Nice job
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Unread 07-23-2013, 07:35 PM   #11
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Unread 07-24-2013, 12:00 PM   #12
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What do I do about the huge fat tendon on the back side of the meat or is this normal with beef ribs?
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Unread 07-24-2013, 12:07 PM   #13
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Man looks like you nailed them!

They look to be VERY meaty, more so than others I have seen...
Not sure what to tell you about the tissue but an expert will chime. Was it hiding under a thin layer of meat? Does it cover the entire back of the ribs or just one small area?

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Unread 07-24-2013, 12:09 PM   #14
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Look good! I just passed up the exact ribs at the store. Was wondering how they would turn out, but couldn't spend the money. (Although they were the best price I've seen around). Got 1/4 cow coming to our freezer soon so buying beef is a bit wasteful.
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Unread 07-24-2013, 12:16 PM   #15
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It covers the entire back, and there was not much meat two adults went through 2 racks easily...
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