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- Joined Feb 17, 2013
Looks fantastic. I get them style ribs every year from my steer. Havent found a way to get them tender yet. Cook longer I guess.
I took them up to about 210. They were still moist and very tender. Seemed to be lots of connective type tissue but the meat pulled right away from it easily.Looks fantastic. I get them style ribs every year from my steer. Havent found a way to get them tender yet. Cook longer I guess.
Glad it worked out, that's a fine looking plate of foodBoys this turned into a feast. I had a lot of other things going just in case the short ribs were terrible. They were actually very very good. Tender and like brisket on a stick! Thanks for the help everyone!
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