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Beef Ribs

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    Beef Ribs

    I am going to try beef ribs for the first time next week. I have read a lot of recipes and almost all say do not wrap/crutch. What about placing (unwrapped) in a cambro like brisket? Or is this one dish that can quickly go straight to the table?

    #2
    Back or short ribs? You can wrap them both. add a little beef broth and wrap and you'll be fine. Or just rest an hour or so and tent with foil. No matter what I wouldn't go straight to the table, let them rest!

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    • jlazar
      jlazar commented
      Editing a comment
      Short Ribs.

    • Spinaker
      Spinaker commented
      Editing a comment
      *Hold

    #3
    I just go Salt and Pepper. I wrap after the cooking has finished. Then I like to hold them as I would with any large cut. They still benefit from the hold.

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    • smokinfatties
      smokinfatties commented
      Editing a comment
      if they were held wouldn't they hold temp at 203 till you ate????

    • smokinfatties
      smokinfatties commented
      Editing a comment
      alright i just read the 20 million word article. I'm still going to call it resting you're too much of a moderator these days

    • Spinaker
      Spinaker commented
      Editing a comment
      Hahahhaha, All good man, it is always a point of contention in the BBQ world. smokinfatties

    #4
    I say wrap when your bark is good, but wrap dry. Then hold an hour or two like you would a brisket, whether they're shorties or backs. There's about ten ways to make them wonderful!

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    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      Only ten? There's fifty ways to leave your lover......well at least according to Paul Simon!

    • BourBonQ
      BourBonQ commented
      Editing a comment
      Slip out the back, jack...

    #5
    I agree with huskee, wrap dry or you get delicious pot roast.

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