I am new to BBQ and yesterday I tried beef short ("Dino") ribs. Before I say anything about my experience and how I thought the ribs tasted....I'd like you to tell me what you can glean from the picture? Just so you know, the ribs pre-trimmed weighed about 4.75 lbs. I am asking because most of you have forgotten more than I know. I cooked on my Mak 1 Star.
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What do you think of these beef ribs??????
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Club Member
- Dec 2017
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Smokin-It 3D
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Good smoke ring, so hopefully have some smoke flavor. Great looking bark so good seasoning and they look like the fat rendered down good. So should have been spot on!
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Club Member
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Primo XL
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I'd be mighty thrilled to see them on my plate, job well done I'd say. Hard to tell moisture from a pic, looks like they could've been a touch dry but looks can be deceiving I know this from experience.
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Club Member
- Jun 2018
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Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
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For smoking, I am a committed stick burner.
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What do I think? I'm thinking why the h**l didn't he call me for dinner? Those look absolutely out of this world.
Beef ribs are the bomb!
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I had the same initial thought about the moisture but if I blow up the picture they look juicy as all get out !!! Fat seemed to render out and you got a good bark. Looks like you and your MAK did a great job !!!
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Appearance wise, I think they look perfect. Good bark, nice deep smoke ring and look like they might be very moist. No way to judge taste or texture without actually sinking my teeth into a plate full 'em (*hint*). From what I see - Nice job!!
Last edited by BBQ_Steve-O; August 5, 2018, 09:08 PM. Reason: Judging moisture from appearance is hard enough when the rib is sitting right in front of you, but judging from a picture is a total guess.
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Looks good to me! Truth be told, beef short ribs are chuckies on a stick, and if you just cook them that way, it's hard to screw them up.
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Those look perfect to me! Beef shorties are overly fatty, so they're very hard to dry out. Actually, my first few attempts were probe tender but still needed more time for the fat to render. Yours look perfect- the line of fat running through the center looks perfectly rendered to me, and plenty of juicyness.
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