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Old 01-19-2006, 09:00 PM   #1
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beef back ribs

2-2-1 or not?


help me.. help me
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Old 01-19-2006, 09:36 PM   #2
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I've never done beef ribs, but from what I hear they tend to be fattier than pork ribs, I don't know if 2-2-1 is going to be enough time. I would probably staty with 3-2-1, check them after 3 and make whatever adjustments you deem necessary.

Sorry I couldn't help more.
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Old 01-19-2006, 10:42 PM   #3
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Bruce is steering you right, needs more time.
Jim
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Old 01-20-2006, 05:20 AM   #4
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I agree with Bruce and Jim. I cook beef ribs as I would spares, 4-1-1. Beef ribs are fantastic, but most of the time not very meaty. Look for beef ribs that you cannot see the bone through the meat, those are called shiners. Ask your butcher to cut them for you if you can! Here's a couple pic's of beef and pork spares I did and cooked them exactly the same.

http://img262.imageshack.us/my.php?image=img07105ky.jpg
http://img262.imageshack.us/my.php?image=img07127jw.jpg
http://img262.imageshack.us/my.php?image=img07154di.jpg
http://img262.imageshack.us/my.php?image=img07189jd.jpg
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Old 01-20-2006, 06:35 AM   #5
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but i have the back ribs, wont they take less time than the full rack ?
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Old 01-20-2006, 06:49 AM   #6
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Thanks!!!

Thanks WolfMan,
Now I know what I am going to put on the smoker along with the side of Salmon. Those beef ribs look GREAT!!!!!
Smoke On!!!
ed
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Old 01-20-2006, 07:00 AM   #7
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Quote:
Originally Posted by crazyhorse
but i have the back ribs, wont they take less time than the full rack ?
I think what you have are "short ribs" that are separated correct? If so they are basically the same thing, just smaller and individual versus the whole connected rack. Plan on about the same cooking time, it's still the same meat that needs to be cooked long and slow to break down the fat and connective tissue. What I've done with short ribs is once they're done in the smoke, put them in a foil pan with a little liquid of your choice and cover the pan with foil. That way they have something to braise in.
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Old 01-20-2006, 07:08 AM   #8
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Beef ribs are so good, but so hard to find good ones...butchers pretty much cut all the meat off for steaks, leaving the shiners. If you can find
some meaty ones, jump on em....and yes, they'll take a little longer than
pork spares.
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Old 01-20-2006, 07:15 AM   #9
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no its a rack like pork baby backs

the package says beef back ribs
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Old 01-20-2006, 07:21 AM   #10
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Quote:
Originally Posted by crazyhorse
no its a rack like pork baby backs

the package says beef back ribs
I dunno then, sounds like what they are then is a "rack" of short ribs. Most of the time they are separated individually. Cook them until you think they are done, then do the "tear test". If they tear, they're done. If not, they need to cook longer.
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