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Unread 08-15-2010, 09:27 PM   #1
Brooks BBQ
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Default Beef Back Ribs

Slow bq'd these guys abt 6 hrs at 210 deg on the Traeger. They were brined and then smeared with yellow mustard and Traeger's prime rib rub. I cooked up a mop sauce and Jack Daniels BQ sauce. I mopped them 3x and cooked to 186 deg internal. (BQ sauce was used on the side.)

Good stuff.
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File Type: jpg Start.jpg (118.1 KB, 132 views)
File Type: jpg mop & bq sauce.jpg (58.2 KB, 130 views)
File Type: jpg Fin.jpg (78.5 KB, 132 views)
File Type: jpg Dish.jpg (78.2 KB, 132 views)
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Unread 08-15-2010, 09:33 PM   #2
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I sure love beef ribs. Those look delicious!
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Unread 08-15-2010, 09:52 PM   #3
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beef is good!
looks grrrrreat!
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Unread 08-15-2010, 10:13 PM   #4
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That does! look good! Beef ribs are one of my favorites!
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Unread 08-15-2010, 10:28 PM   #5
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Thanks for posting!

What brine did you use, and how long did they soak?
I brine chicken, though not beef ribs. Thinking to try it.
Thanks for the help!
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Unread 08-16-2010, 04:39 AM   #6
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I love beef ribs but there never seams to be enough.
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Unread 08-16-2010, 06:25 AM   #7
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Oh Yes... Yes, that's nice.

Same questions though as Smiter Q... I've never brined a beef rib. Would like the recipe if you can supply. Secondly, I'm thinking if you done a brine, why did you need to get it up to such a high temp? I'm sure it tasted awesome, but would a rare brined beef rib like that be good too! I wanna know, as I wanna do it!

Cheers!

Bill
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Unread 08-16-2010, 08:18 AM   #8
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Quote:
Originally Posted by SmokinAussie View Post
Oh Yes... Yes, that's nice.

Same questions though as Smiter Q... I've never brined a beef rib. Would like the recipe if you can supply. Secondly, I'm thinking if you done a brine, why did you need to get it up to such a high temp? I'm sure it tasted awesome, but would a rare brined beef rib like that be good too! I wanna know, as I wanna do it!

Cheers!

Bill
I use a pretty simple brine: 1/2 cup Kosher salt, 1/2 cup brown sugar in 3/4 to 1 gal water. Most time throw in a bit of red wine. Brined over night.

I think you may be right about a lower finish temp working. I was watching til the meat shrunk down the bone a bit. I've read that's one way to tell they are done. I will say flavor is good at that point. Will have to try pulling them at 165, say.
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