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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Plate ribs hot and fast? Nope couldn’t do it.

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  • Jarret
    commented on 's reply
    Thanks Steve B

  • Steve B
    commented on 's reply
    Thanks John. No I don’t know what that was about. I grabbed a couple of splits from a different pile and they lit right up and everything got right back on track.

  • texastweeter
    commented on 's reply
    JGo37 on beef ribs i leave the membrane. Helps to hold ith rack together as they are more tender than pork. It softens up much more than the membrane on pork ribs.

  • texastweeter
    commented on 's reply
    Probe between the bones, beef ribs have TWO membranes, one on the inside. You wanna make sure that the one on the inside (or both if you leave them on like me) give little resistance.

  • Spinaker
    replied
    Awesome cook Steve! Those ribs look incredible. Did you ever figure out what was going on with the wood you were burning?

    Leave a comment:


  • Henrik
    commented on 's reply
    You did good :-)

  • jgreen
    replied
    Wow. Those look great.

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  • Jarret
    commented on 's reply
    Looks great!

  • JGo37
    commented on 's reply
    You're making me love'em AND leave'em!!

  • JGo37
    commented on 's reply
    And pull the membrane...

  • Steve B
    replied
    Pics of what I got from this cook.
    Love em or leave em. 😍😛😅 Click image for larger version

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    Leave a comment:


  • Steve B
    commented on 's reply
    Off the top of the ribs. Yes. Otherwise the brining/Seasoning won’t penetrate the meat.

  • Jarret
    replied
    Steve B do I trim the fat off them before seasoning/cooking?

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  • Steve B
    commented on 's reply
    Treat the back ribs like spare ribs. That’s how they cook.

  • Donw
    replied
    After seeing those ribs I just went to freezer to pull some out for Sunday. They look so good. As has been said before, 275 is a good smoking temp for beef ribs.

    Leave a comment:

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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