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Cold Blustery Beef Ribs

Ishi

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We bought a 1/4 beef from a local farmer this winter. I was digging through the freezer and found these ribs that I forgot all about.
It was cold and windy outside but they cooked up beautifully. Sea salt and CBP was used on the ribs and a pot of homemade baked beans.

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jcam222

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Mouthwatering! Mine are gong on shortly! Love the Dutch oven for the beans, it’s on my wishlist for Christmas.
 

sandyut

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WOW them look great! we had a cold snap with snow over night here too...its getting to be that time. I best be checking the snowblower
 

sawhorseray

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Oh man, those ribs look perfect! Really nice piece of work. RAY
 

chilerelleno

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Mmmmm... Nice thick chunks of beef on a stick, nice sear/bark.
How were these cooked, smoked, grilled, smoked/grilled?

And tell me more about those dutch oven beans, is that bacon or similar I see atop them?
 

Ishi

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Mmmmm... Nice thick chunks of beef on a stick, nice sear/bark.
How were these cooked, smoked, grilled, smoked/grilled?

And tell me more about those dutch oven beans, is that bacon or similar I see atop them?
The ribs were smoked for 8-9 hours on the RecTec around 225-230 degrees.
The beans are my own concoction with homemade bacon.
I started a thread a while back on my general recipe. They were also smoked on the RecTec for 4 hours.
I’m not having any luck on coping the link. Go to my profile and check out my started threads.
Thanks everyone for the compliments!
 

gmc2003

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Everything looks great Ishi. Especially them ribs.

Point for sure
Chris
 

uncle eddie

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Looks awesome! Big like! We love beef ribs as well and yours look about perfect.
 

Bearcarver

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Ahhh Man---That's some Mighty Fine Looking Eating Right There, Ishi !!!
Now I'm really Hungry!!
Nice Job!
Like.

Bear
 

HalfSmoked

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Wow what a cool day treat they look awesome.

Warren
 

beeboy

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I need to know how you did the ribs. I have done beef ribs & they were nasty. Whats your secret?
 

chilerelleno

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I need to know how you did the ribs. I have done beef ribs & they were nasty. Whats your secret?
Three of my Short Rib cooks.
Behemoth Beef Ribs
Adam's Rib? Nope IMPS #130 Chuck Short Ribs
Bodacious Beef Ribs, No More Teasing Time to Start Pleasing

Trim the fat cap off, no need to remove the membrane on the bones.
Season with S&P, SPOG and/or anything else you like, but just plain S&P is great.
Smoker to 275°-300°, Oak, Hickory, Mesquite, Cherry.
Place bones down.
I don't wrap mine, I prefer a straight cook all the way.
Smoke till they probe tender, somewhere in the range of 200°-205°.
Some short ribs are so full of intramuscular fat that going an hour beyond probe tender just helps to render more out with no adverse effects.
 

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