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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 04-12-2010, 11:52 AM   #1
Full Fledged Farker
Join Date: 03-30-09
Location: Minnesota
Default Beef Ribs?

My wife bought some beef ribs for me to smoke this past weekend. I know next to nothing about beef ribs, but these were really cheap. They looked like pork spare ribs, just alot larger. I smoked them for 4 hours at 230ish and cut one rib off to try. It was a little tough, so I left them on for another hour. Much more tender, but some of it was dry.
My quesion is, how do you tell when they are done? Also, what are the different types of ribs?
UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.
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Old 04-12-2010, 12:03 PM   #2
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.

The link below is a good place to start; as it is out BEEF RIB contest, that
is currently in the voting stage.
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Old 04-12-2010, 12:10 PM   #3
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA

There are beef back ribs and beef short ribs. The beef short are often sections of ribs, roughly sqaure in shape. Beef back ribs or beef spares look like pork ribs. They key is to cook them long enough to get the fat rendered out. You can use a poke test to determine when they are tender but, it takes at least 6 hours for me at 250F to get them done.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

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Old 04-12-2010, 12:35 PM   #4
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Join Date: 03-30-09
Location: Minnesota

Oops.. didnt see that. Did a quick posting before heading to lunch. ;) Thanks!
UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.
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