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 06-21-2021, 08:26 PM   #1
Markov
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Default More Beef Ribs from this Past Weekend

Beef Ribs seem to have been pretty popular this past weekend with the Brethren and they all looked great! I picked up some Angus Superior Chuck Ribs at Restaurant Depot.



Used a beef concentrate and Worcestershire binder and then seasoned with SPOG + celery seed + shiitake powder.



Smoked on the pellet grill for ~4 hours @ 250° with Mesquite/Oak pellets till 170° internal, spritzing with a mixture of beef broth/Worcestershire/soy/apple cider vinegar as needed.

Anointed with blessings of briskets past (smoked tallow), wrapped in paper, and bumped up temp to 275°.



Pulled them off at 205° and put in dry cooler wrapped in towels to rest for an hour.



Served with lots of pickled and marinated vegetables. I was pretty happy!


Last edited by Markov; 06-21-2021 at 08:50 PM..
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Old 06-21-2021, 08:46 PM   #2
SMOKE FREAK
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Yeah, I'd be happy too.

Nice job.
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Old 06-21-2021, 10:11 PM   #3
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Quote:
Originally Posted by SMOKE FREAK View Post
Yeah, I'd be happy too.

Nice job.
Me too.
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Old 06-21-2021, 10:47 PM   #4
Bob C Cue
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Bravo! Looks fantastic,
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Old 06-21-2021, 11:39 PM   #5
sudsandswine
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Nicely done, and great trim job. I too remove ALL the fat and silver skin from the top of my beef ribs. Even though it takes a relatively long time for me, worth it.
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Old 06-22-2021, 12:14 AM   #6
Titch
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So you should be happy, it looks very good
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Old 06-22-2021, 06:04 AM   #7
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Made my mouth water this morning!
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Old 06-22-2021, 06:40 AM   #8
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That looks really good
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