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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 09-28-2010, 09:28 AM   #1
swibirun
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Default Beef Back Ribs at higher temp

Last weekend I tried cooking beef back ribs using Adam Perry Lang's method from his book, BBQ25. It uses a higher temp (325f) than my usual (250f dome temp on the Egg).

I used a mix of Wicked Good and Full Circle, not for a specific reason, just because I ran out of one bag and started the other. Wood was 3 nice sized chunks of local cherry seasoned from last year.

I was tempted to divert from the books process but decided to see it through. I just quit foiling spare ribs this year so why start doing it with beef, right? But I have to say that these were the best I've made so far.



Served them with garlic mashed potatoes and my wife made yeast rolls on her Egg.

If you're interested, I have a video of the process on my blog.

So how do you guys and gals do your beef ribs?
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Unread 09-28-2010, 11:12 AM   #2
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Looks good. I can't seem to find beef back ribs with much meat left on them. They have almost always been raped to make the ribeye an insignificant amount bigger.
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Unread 09-28-2010, 11:17 AM   #3
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Looks delicious
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Unread 09-28-2010, 11:24 AM   #4
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Quote:
Originally Posted by DADGUMMIT! View Post
Looks good. I can't seem to find beef back ribs with much meat left on them. They have almost always been raped to make the ribeye an insignificant amount bigger.

Same here. Ribs looked they have already been eaten I'm not paying for just bones.
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Unread 09-28-2010, 11:41 AM   #5
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Originally Posted by 1FUNVET View Post
Same here. Ribs looked they have already been eaten I'm not paying for just bones.
I could understand a little better if they were cheap, but that is usually not the case. I can usually get brisket or chuck roast for less per lb.

The ones I find would be good for soup and thats about it.
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Unread 09-28-2010, 12:29 PM   #6
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Very Nice How long did you cook them for
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Unread 09-28-2010, 12:32 PM   #7
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Pretty looking plate. I will take two. I will even pay shipping and handling!!!
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Unread 09-28-2010, 12:39 PM   #8
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Good video also. Can you have your wife post garlic mashed potato recipe also?
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Unread 09-28-2010, 12:55 PM   #9
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Those are fine looking beef ribs. I became a hot and fast convert a couple of years ago and haven't looked back. I usually cook mine around 300-325 degrees...and NO foil!

Quote:
Originally Posted by swibirun View Post
Last weekend I tried cooking beef back ribs using Adam Perry Lang's method from his book, BBQ25. It uses a higher temp (325f) than my usual (250f dome temp on the Egg). So how do you guys and gals do your beef ribs?
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Unread 09-28-2010, 01:51 PM   #10
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Quote:
Originally Posted by Moose View Post
Those are fine looking beef ribs. I became a hot and fast convert a couple of years ago and haven't looked back. I usually cook mine around 300-325 degrees...and NO foil!
Yeppers. No foil and same approximate temps. And yes, fine looking ribs.
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