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Hmmm! I cut and pasted that link. More computer gobbledegook that I don't understand, I guess.

Anyway, go to the Monthly Contests forum. Click on the "Photo Contest 3: "Show Us Your Finished "Que" post. Scroll down to the last post, and click on the link to AAHH - Beef Ribs. Don't they look good?

Donna
Hey Donna,

Thanks for the plug.

I think the reason that the link does not work in your original post is that there is a "period" at the end. Get rid of the period and I think it will work.

Anyways, they were very tastey. I went out to Albertson's one day and they had cut single beef ribs (not a rack) that looked pretty "beefy" and yummy.

I rubbed them down (about 5# worth) pretty heavily with a generic rib rub and let them sit overnight in the refrigerator. I cooked at 225F with 3 ounces of hickory until their internal temperature was 183F (these ribs are pretty thick and meaty, so sticking a Polder in was no problem). I estimated that they would take about 4-5 hours and sure enough, I took them off at 4.5 hours. I think that I could have cooked a little longer to try to render out a little more fat.

The results were very good, very tender, maybe a little too smokey if anything. "Try it, you'll like it."

Anyhow, that's the deal. Do I win a Model 55?? LOL.

Thanks again for the plug. Big Grin Let me know if you have any more questions.
Give that man a new CS...those beef ribs look wonderful.

Thanks to Donna's directions, I found all the pics.

I'm still stunned at the absolutely fabulous Q being turned out by people new to CS. One fellows brisket looks fabulous and he said he'd only done two before this.

Stuart, please put my commission check in the mail..we need to buy another box of baby backs.

Regards, Mike

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