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Lets Practice Ribs

 
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 78
Location: Melrose, MA

PostPosted: Wed Aug 23 17 2:24 am    Post subject: Lets Practice Ribs Reply with quote

Perfect weather in Boston to fire up the pit again.Here is the combo of spices and rubs for the day, Beef got only pepper,
salt and garlic powder with Blues Hog Smokey Mountain as a foil sauce with a pad of butter. Pork went two ways thats some Smoking Guns Hot that i sweetened with sugar for rub.


Did 6 racks of SL pork ribs trimmed aggressively
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Working on my cutting and finishing techniques - still need to go slower Smile




Nailed the texture and the layers of flavor. Needed a sweeter pop on first bite but got savory, spiced and smoked


Then the beef Short Ribs, man I just love these. Texture of a pot roast without being mushy. Cooked at 275 over Cherry for 5 hours, wrapped meat only (under side of bones no wrapped) for 2 hours & rested an hour




Hope your weekends were this fun!
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brutus1964
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Joined: 01 Apr 2014
Posts: 503
Location: Pinson, Tn.

PostPosted: Wed Aug 23 17 7:39 am    Post subject: Reply with quote

Those are some good looking ribs.
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Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford
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SmokingPiney
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Joined: 15 Aug 2015
Posts: 47
Location: South Jersey Pine Barrens

PostPosted: Fri Aug 25 17 9:02 pm    Post subject: Reply with quote

Excellent looking bones.
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BRBBQ
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Joined: 01 Mar 2008
Posts: 1294
Location: Council Bluffs, IA

PostPosted: Wed Sep 13 17 11:50 am    Post subject: Reply with quote

Lets eat ribs lol. Nice
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Rayzer
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Joined: 13 Jun 2010
Posts: 647
Location: Boylston, MA

PostPosted: Fri Sep 15 17 12:41 am    Post subject: Reply with quote

Nice looking ribs! I've never done beef short ribs, but those look great. Will have to give it a go!
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Agaffer



Joined: 18 Oct 2008
Posts: 16
Location: North Carolina

PostPosted: Wed Sep 27 17 7:13 am    Post subject: Reply with quote

Those look good enough to start licking the computer screen.

I am a little confused. How did you wrap only the meat side of the short ribs yet use a glaze and butter? Upside down so the foil was a bowel? I am asking because I want to give short ribs a try.
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 78
Location: Melrose, MA

PostPosted: Thu Sep 28 17 1:50 am    Post subject: Reply with quote

Sorry - i wrapped the pork ribs with sauce and butter not the beef ribs.

Beef ribs i just sprayed before I wrapped meat only, no real liquid added.

thx for the nice comments
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