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Old 05-09-2005, 09:09 PM   #11
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Hey Capt. I did beef ribs this past weekend on the WSM. Cooked then for about 7 hours and I think they still could have went a little longer. Tonight I had 2 of them re-heated on the gasser. I put some sauce in a foil pan and dumped 2 ribs in and threw them on. Tasted better today then on Saturday. This past weekend was the first time I used Stubbs Original BBQ sauce. I enjoyed it quite a bit and will be getting more to keep on hand. I used it on the chicken thigh receipe you posted.
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Old 05-10-2005, 05:55 AM   #12
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yeah I'm pretty sure beef ribs are gonna need to go low and slow....the kettle cook was decent, but I'd like em a little more rendered and tendered!
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Old 05-10-2005, 11:17 AM   #13
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Quote:
Originally Posted by TexLaw
Yeah, Cappy. Beef ribs need low and slow to render. :lmao: Nice thighs! :lmao:


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Old 05-10-2005, 03:18 PM   #14
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Quote:
Originally Posted by Captain Morgan
yeah I'm pretty sure beef ribs are gonna need to go low and slow....the kettle cook was decent, but I'd like em a little more rendered and tendered!
Cappy,
Did you cook the beef ribs as a whole rack or were they cut into single bones?

Nice looking Q!

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Old 05-10-2005, 03:36 PM   #15
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it was a slab with 3 bones in it, not a lot of meat either. I didn't slice em till after I cooked em. They weren't bad, but I can do a heck of a lot better if I get serious about it. I just saw the little pack on sale and thought I'd put em on with the thighs.
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Old 05-10-2005, 07:44 PM   #16
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MVP stuff there Cap'n!
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