Beef ribs over oak

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kelbro

Smoking Fanatic
Original poster
SMF Premier Member
Mar 22, 2009
778
752
N. Carolina
My butcher had some nice beef ribs last weekend. A little SPG, a little oak smoke, into the beef broth braise at 165. Will pull and rest when they get over 205. I love the leftovers so I buy a couple of extra bones to make tacos or quesadillas.
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