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Country Style Beef Ribs

k2guy

Fire Starter
46
13
Joined Oct 4, 2013
Smoked up some country style (boneless) beef ribs this evening.  Used Jeff's method of smoking for an hour, then wrapping them is foil until they hit 170.  Used a Garlic/Pepper rub and finished them off with some Rufus Teague's Touch of Heat sauce.  Great flavor, but they had a lot of tough spots in them due to Grissel.  Overall good dinner considering the toughness.  Also did some taters at the same time.  Here's some shots of the process...



 

Bearcarver

SMF Hall of Fame Pitmaster
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MMMMMmmmmm........

I never see them around here, but I'll start looking closer.

Bear
 

k2guy

Fire Starter
46
13
Joined Oct 4, 2013
Maybe should have gone to 180 degrees and then in foil for an hour or so.
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
Jeff says to take them about 5 hours to 180*F or 140-160*F then foil for an hour with the caveat that you'll loose bark.
 

hb99

Meat Mopper
278
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Joined Oct 25, 2013
I would think, like ribs, that if you put them back on the grate to dry out some the bark would firm up again.
 

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