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Beef Ribs Questions

post #1 of 2
Thread Starter 
Good afternoon all. I have some beef ribs (boneless county style and bone-in short ribs) marinating in the fridge. This is my first time to cook either cut. Anyone got any tips for me on these? I've don't beef back ribs before, but these seem like different beast to me. I've heard some folks do the country style to a medium rare, and some cook to about 180 degrees low and slow. Any help is much appreciated. Here's some pics so we are all clear what I'm dealing with. Thanks in advance

post #2 of 2

When I've done bone-in short ribs, I've used the 3-2-1 method I use for pork spareribs or just 6 hours on straight smoke, no foil.  Mrs Retread and I both like them that way and if you go the 6 hour straight method you get a nice smokey flavor.

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