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Center Cut Beef Ribs

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    Center Cut Beef Ribs

    Slim pickins at the store lately. Haven’t done these before but assumed I’d have to go way low and slow....anyone done these before?
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    #2
    Have done back ribs a few times. Yes, do them low and slow. A rub like BBBR is good, or just S&P, or S,P&G, or anything that suits your fancy.

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      #3
      Don't be afraid to wrap once you have enough bark to get them dudes tender.

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        #4
        These are one of my favorites. I use a Yoder pellet smoker at 250F for about 8+ hrs. I don't wrap on the grill at all because they get very tender on their own. I remove not by temperature but by when a toothpick goes in like butter. Usually at 205 or so, but ignore the temperature. I'll then wrap them in butcher paper and hold them in a cooler for about an hour. I'm no expert, and others may have other advice, but this formula based on what I read from Meathead and learned from Harry Soo has worked for me.
        Last edited by BBQPhil; March 24, 2020, 05:32 PM.

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          #5
          Great info, thanks so much! Hoping for a nice bark 🙌

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            #6
            There is a chili coffee coco back rub recipe on the free site. Pretty good. I like to hit with hot sauce as a binder, my brisket rub and salt. Low and slow with oak and mesquite. They are killer.

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