Need a little help...

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Original poster
Oct 15, 2016

Thought I'd give beef ribs a go, I've ended up with a long rib (see picture), the butcher I've bought this from didn't speak much english so I couldn't exactly quiz him on it.

Can you folks give me some advice?

Set up is Kamado Joe, indirect with oak, probably about 250-275 with home made rub.

I'm not sure what my target temp should be, also this cut has quite a bit of meat on it, should this be treated like prime rib or should I go for a longer cook?

Any advice would be appreciated. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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