Beef ribs

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They sure look good from here!

Why do you say they weren't too bad?

What didn't you like?

If anything, maybe you didn't cook them long enough.

I usually do 3-2-1 for beef ribs.

Al
 
Smokin Al.  I find that at 1 hr + in the foil, the ribs are way more than fall off the bone.  The last 45 min. aside from mopping kinda firms the meat up a bit.

Not too sure what they would be like after 2 hr braising.

I usually add 1/2C of beef broth to the pack....Maybe I shouldn't?
 
 
Smokin Al.  I find that at 1 hr + in the foil, the ribs are way more than fall off the bone.  The last 45 min. aside from mopping kinda firms the meat up a bit.

Not too sure what they would be like after 2 hr braising.

I usually add 1/2C of beef broth to the pack....Maybe I shouldn't?
When I do 3-2-1 for beef ribs, I do not add any liquid to the packet. Always have a good 1/4+ cup of liquid in the foil when I pull them. As for timing I go any where from 45 min-1 hour. I check them at 45 minutes to see where they are at.

Most recently I have been trying a different method for beef ribs and have been getting great results. Higher temp 325°, and individual cut ribs.  No foil straight cook on the grate.
 
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