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Ribs question
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Oh man, then send them beefies to me! They're my favorite.
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I didn't think to wrap them. Probably a sin but I stuck them in the fridge and reheated them at dinner time. Still turned out great. We made the pork ribs as backup as the beef ribs were pretty old but we didn't end up even touching them. They'll make good leftovers tomorrow! Thanks
for all the tips today! I love the pit!
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beef ribs always draw up like that, even when left as a plate rack.
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and dot use the same rub, use what you use on your brisket. I like hot sauce as a binder too.
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Cook 'em to 200ish, then wrap in foil and hold in a warm environment for an hour or two (faux cambro), then enjoy!
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St Louis on the pork ribs. I'll start the beef ribs about 45 minutes before the pork ribs.
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The beef will likely take a bit longer than the pork (especially if the pork are back ribs).
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Originally posted by HawkerXP View PostThose look to be big beef ribs. Yes smoke, but I've had beef short ribs take 7 hours.
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First put the horn down, then dry brine em, then slow cook em, easy peasy.
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Those look to be big beef ribs. Yes smoke, but I've had beef short ribs take 7 hours.
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