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Old 05-10-2009, 02:48 PM   #1
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Beef Ribbuz.

Threw these on around noon over lump, 2 hickory and 1 cherry..
WRB on one and Montreal on the other





3 hours later ... foiled and back on.
running about 275-280 with no water pan.

more to come
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Old 05-10-2009, 03:02 PM   #2
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Those look really good. I need to do those again soon.
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Old 05-10-2009, 03:05 PM   #3
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I grab em when I can. These are packed in a cryo from "National Beef". They also had one pack that they cut off when making ribeyes, I put that one in the freezer. I like em. Not a lot of meat, but sure are tasty.
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Old 05-10-2009, 03:15 PM   #4
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Dude those ribs look awesome! Nice n meaty! Are they chuck eyes?
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Old 05-10-2009, 03:20 PM   #5
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Reel nice Q welcome to the "elite club"
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Old 05-10-2009, 03:20 PM   #6
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Quote:
Originally Posted by Larry Wolfe
Dude those ribs look awesome! Nice n meaty! Are they chuck eyes?
Could be ????? I'll have to go look at the label.
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Old 05-10-2009, 03:29 PM   #7
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looks pretty freaking good right now.
Want a lot of finished pics.

the best beef ribs I ever made were the best ribs I ever
ate, but it's a real hit and miss thing with me.
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Old 05-10-2009, 04:28 PM   #8
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lil less than 2 hours in foil .. plenty tender..bones would pull right out.



back on to firm up, then sauce.
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Old 05-10-2009, 04:56 PM   #9
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Nice work Scotty.
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Old 05-10-2009, 05:10 PM   #10
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Quote:
Originally Posted by Larry Wolfe
Dude those ribs look awesome! Nice n meaty! Are they chuck eyes?
I'm thinking London Broil..........
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