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And here we go. Beef ribs w/qview

post #1 of 11
Thread Starter 
Just put these on. Going for the 2-2-1.


post #2 of 11
Looks good, I usually use the 3-2-1 method for beef ribs. Usually need that extra hour to get the fats to render properly.
post #3 of 11

Yup - as Case said I do the 3-2-1 with my beef ribs as well. Looks like you got some decent ribs  thumb1.gif  I'll check back later to see how they turned out  grilling_smilie.gif

post #4 of 11
Thread Starter 
Here is two hours in to the smoke.
post #5 of 11

nice looken ribs!  making any sides?

post #6 of 11
Thread Starter 
Just keeping it simple, baked beans and macaroni salad from the store.
post #7 of 11
Thread Starter 
Here they are fresh out of the foil and back on for an hour or so.
post #8 of 11
Thread Starter 

Tasted good but I won't buy them again.  I'll stick to the spares and baby backs.

post #9 of 11
Quote:
Originally Posted by ps0303 View Post

Tasted good but I won't buy them again.  I'll stick to the spares and baby backs.

 

What is your reason for that decision? Just curious...

post #10 of 11
Thread Starter 

The amount of meat.  Once they cooked up it was more bones than meat.  Maybe it was just bad ribs from Wally World.

post #11 of 11

For beef ribs, I like the 3-2-1.

 

That is?  When I can find ribs with some meat on them?

 

In my area, beef ribs with meat are more of a "search for" thing than the normal shopping trip.

 

Good luck and good smoking.

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