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Old 08-26-2006, 01:59 PM   #1
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Beef Ribs

My wife called when she was at Wal-Mart and said they had beef ribs for right around $4 a rack. I asked her to check for the sodium to see if they were enhanced and she said it said 60mg, I told her to get three racks for that price. She got home and I was pleasantly surprised, the look pretty good for $4. So I rubbed them down with a heavy dose of Wolfe Rub Bold and let them sit in the fridge for an hour or so while I got the WSM ready and then hit them with another light dusting when I put them on! Gonna do the 4-1-1 method so they should be ready around 8:30. Just in time for the Skins game!!



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Old 08-26-2006, 02:00 PM   #2
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Enough of these Wolfe Rub bold teasers!!

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Old 08-26-2006, 02:13 PM   #3
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Glad you could join in on all the cooking going on today. Except for Scotty, He is eating right now.
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Old 08-26-2006, 02:35 PM   #4
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Those look Goooooood!
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Old 08-26-2006, 03:10 PM   #5
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Uhmmmm Uhmmmm Good!
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Old 08-26-2006, 06:09 PM   #6
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Four hours and the ribs are into foil. Getting tender, should be pretty tender in another hour. The Wolfe Rub Bold is really making a nice bark and the smell is incredible!

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Old 08-26-2006, 06:14 PM   #7
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Looking good Larry. The beef ribs I buy around here, from the resturant supply have way more meat than those. I eat 1 rib and I'm pretty full.
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Old 08-26-2006, 06:17 PM   #8
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Quote:
Originally Posted by Nick Prochilo
Looking good Larry. The beef ribs I buy around here, from the resturant supply have way more meat than those. I eat 1 rib and I'm pretty full.
I bet you pay more than $4 a rack too!
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Old 08-26-2006, 06:19 PM   #9
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Ribs looking good, Larry.
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Old 08-26-2006, 06:19 PM   #10
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Nick Prochilo":35nyih6y
Looking good Larry. The beef ribs I buy around here, from the resturant supply have way more meat than those. I eat 1 rib and I'm pretty full.
I bet you pay more than $4 a rack too![/quote:35nyih6y]

$1.50 per pound. Haven't gotten them in about a year though.
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Old 08-26-2006, 06:23 PM   #11
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[quote=Nick Prochilo][quote="Larry Wolfe":1w6abyxl]
Quote:
Originally Posted by "Nick Prochilo":1w6abyxl
Looking good Larry. The beef ribs I buy around here, from the resturant supply have way more meat than those. I eat 1 rib and I'm pretty full.
I bet you pay more than $4 a rack too![/quote:1w6abyxl]

$1.50 per pound. Haven't gotten them in about a year though.[/quote:1w6abyxl]

Oh well, guess I'm just an idiot! Sorry my ribs don't suit you.
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Old 08-26-2006, 06:31 PM   #12
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I'd eat um!!!
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Old 08-26-2006, 07:07 PM   #13
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You're bringing those to SOTB next week, right?
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Old 08-26-2006, 07:21 PM   #14
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I'll take 'em.

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Old 08-26-2006, 07:54 PM   #15
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Well I tried to tell him on another forum them ribs was not prime display models. I mean the boy is from old Virginny. The closest they come to seeing cows is watching old grade B Westerns on cable TV I think Just pushing your leg a little Larry. I still out by the mailbox waiting on my Wolfe Bold.

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Old 08-26-2006, 08:23 PM   #16
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Quote:
Originally Posted by bigwheel
Well I tried to tell him on another forum them ribs was not prime display models. I mean the boy is from old Virginny. The closest they come to seeing cows is watching old grade B Westerns on cable TV I think Just pushing your leg a little Larry. I still out by the mailbox waiting on my Wolfe Bold.

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Old 08-26-2006, 08:27 PM   #17
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6 hours and the ribs are done. My wife cooked all the sides! Very good dinner!

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Old 08-26-2006, 09:26 PM   #18
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Looks great Larry!
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Old 08-26-2006, 09:33 PM   #19
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Looks like Steak on a Stick.

It all looks very good.
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Old 08-26-2006, 09:50 PM   #20
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Well next time cook em a little slower. The high heat is whut cuz them to have the bones sticking out on the end. Works the same way with pig bones. If you got a gauge try not to beak 260. If you cooking them on a kettle..I cant help ya Best ribs is cooked bone side up and direct over a mesquite coals shoveled fire and if it dont take 6 or 7 hours they was cooked too fast or not allowed to rest in the hotbox. Now some of these yankees say cook em two weeks at 199 you know that aint right.

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