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Old 06-20-2007, 06:11 PM   #1
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Beef Spare Ribs

I don't bug you guys much, just read. Tell me about beef spare ribs in the smoker, I never cook them? Thanks, all input appreciated!
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Old 06-20-2007, 06:18 PM   #2
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http://www.bbq-4-u.com/viewtopic.php?t= ... =beef+ribs

There's what I did in the link above after searching for it. I'm able to find beef ribs with lots of meat. Mine seem to take 4-6 hours, depending on the weather. Filthy goodness!
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Old 06-20-2007, 07:30 PM   #3
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Take a look here bayoubooger. 1/2 way down the page is the way I did my short ribs.

http://www.bbq-4-u.com/viewtopic.php?t= ... =beef+ribs

PS, Never feel like your bugging us, we don't mind answering questions!
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Old 06-21-2007, 06:01 PM   #4
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More information here than all the TV chefs put together. Keep it coming folks
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Old 06-22-2007, 06:56 AM   #5
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Check this out I have more beef rib posts here too
http://www.bbq-4-u.com/viewtopic.php?t=9247
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Old 06-24-2007, 12:27 PM   #6
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I've got some beef ribs on right now......sprinkled powered chipolte, garlic salt, black pepper and a mystery rub sitting nearby on them. Smoking with mesquite between 200 -220*. Been on for 3.5 hrs and have a ways to go yet. Will post outcome.
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Old 06-24-2007, 05:22 PM   #7
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Best beef ribs I ever ate in my life was slow medium direct cooked over Kingsford charcoal briquettes after having been profusely doused with Gulf Lite..and after having been sprinkled generously with salt..black peppa..and Accent (MSG). Meat side down the entire time of course. Aint sure of the times or temps cuz I wasnt doing the cooking. Figgering on how many beers it take afore was ready once they started cooking..I think it was about 4 hrs. They cooked this out behind the neighborhood beer joint one day a week down at Corpus. (Sorry to all them who has heard this story before

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Old 06-24-2007, 05:47 PM   #8
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Just finished eating the beef ribs. They were in the pit for 7 hrs @ 195 to 230*. wrapped and put in cooler for 1.5 hrs before eating. Meat was tender and moist. It took 7 hrs for the ET probe to read 197*.
The down side was having to pick around the fat layers for the meat. I think I'll try some other beef cuts before doing ribs again.
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