Recent content by emac

  this second one turned out very very good.

 temp at about 190 im going to get it to 205 before i take it off

about an hour in

The little ones turned out ok however the center cut (bigger ones) didnt..there wasn't really a lot of meat. The second racks are on now..probe in...im going to spray them in 30 mins will take a video.

Alright so at the hour mark, I went to hit them with the mop and they had a nice color, and a very nice bend. After I mopped them I stood and thought for a minute, after the bend they are only going to dry out no matter how much mop I do. I poked them with the thermometer between each rib and...

Ed from Omaha doing a practice rack of beef ribs. It's raining but sometimes in life it rains.

Ed here also known as Emac...Im from Omaha too. Ive been on for a couple of days and there are quite a few people from Omaha on here which is cool. I frequently hit up the stores around town and find great deals on meats, i'll be sure to keep you posted when I do, Hy-vee off of 108th and Fort...

I went out yesterday looking for more beef ribs. Couldnt find a decent rack to save my life. I went to No frills, Bakers, Hyvee, Bag N Save and Target, spent about 4 hrs running around...maybe its because the 4th is coming and they are all bought up......im down to my last 2 racks. Im starting a...

Hi all, Im not new to grilling but new to the forum. I live in Omaha nebraska and Im on my grill 3-4 times a week. I spend a lot of time doing "practice" cooks. Grabbing good pieces of meat from stores when I see them and throwing them on. I have a weber kettle, I inherited a smokey mountain...

Im from Omaha too, just joined yesterday because i had a few questions. I frequently hit up the stores around town and find great deals on meats, i'll be sure to keep you posted when I do, Hy-vee off of 108th and Fort had some beautiful beef ribs that they had cut the other day, and Bag N Save...

Thanks for the response. Interesting, I prefer beef ribs, every once in a while i'll do pork ribs.

Hi all, I just joined because I have been grilling for a while yet as I was looking at beef rib recipes (to do something different) I realized a lot of different sites said 200-225, 225-250 or 250- 275 and as my ribs are smoking at 255 I am left wondering is there a huge difference? My thought...