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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 05-25-2008, 10:25 AM   #1
Larry Wolfe
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Default Beef Reebs

My wife brought these home the other day and I cringed, they didn't look meaty at all. So I took a different approach to my usual 3-2-1 with beef ribs and I was very happy with the results!
I cooked these very low with a dome temp of 215* for 5 hours and did not foil. I didn't want all the meat to pull back and render all of the goodness out. I sauced at the 4.5hr mark and added a little additional rub.
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Unread 05-25-2008, 10:51 AM   #2
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Brisket Sticks. looks like daughter enjoyed them.
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Unread 05-25-2008, 10:52 AM   #3
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very nice
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Unread 05-25-2008, 11:21 AM   #4
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oh man... nice! Good info bro.
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Unread 05-25-2008, 02:00 PM   #5
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Good looking bones
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Unread 05-25-2008, 02:06 PM   #6
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Hey Larry, i have to ask.. were they greasy? I've had problems in past with these being greasy, i would like to try your method... they look great.
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Unread 05-25-2008, 03:09 PM   #7
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Quote:
Originally Posted by Monty View Post
Hey Larry, i have to ask.. were they greasy? I've had problems in past with these being greasy, i would like to try your method... they look great.
Not really, but I removed all of the excess fat and membrane from them before I cooked them. I think that and the slower method helps!
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Unread 05-25-2008, 03:35 PM   #8
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I do beef ribs at 225 for 4-5 hours, dont sauce them though, mainly cuz I forget to. I prefer beef to pork ribs, my wife tells me otherwise so that's why I got 3 racks of babybacks on with a brisket right now. (pron later)
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Unread 05-25-2008, 03:53 PM   #9
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Quote:
Originally Posted by Larry Wolfe View Post
Not really, but I removed all of the excess fat and membrane from them before I cooked them. I think that and the slower method helps!
ah... duh.. thanks bro... i think that explains it.
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Unread 05-25-2008, 09:32 PM   #10
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Good looking bones Larry, looks like they passed the QC test from the Inspector!!
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Unread 05-25-2008, 09:53 PM   #11
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That looks so juicy!
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Unread 05-25-2008, 09:54 PM   #12
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Looks like the main boss approved, so they must have been real tasty!!
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Unread 05-25-2008, 11:43 PM   #13
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looks tasty indeed

how do you normaly pick out beef ribs ? what do you look for, what do you avoid
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Unread 05-26-2008, 09:53 AM   #14
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
looks tasty indeed

how do you normaly pick out beef ribs ? what do you look for, what do you avoid

Basically look for meaty ribs....I will only buy fresh beef ribs, this way I can see how they are. Alot of places sell cryovac beef ribs and you can't see much, you get home and basically have a bag of stock bones. You want to avoid 'shiners' which are ribs that you can actually see the bone from the over trimming.
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