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

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Center Cut Beef Ribs

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  • MTurney
    Former Member
    • Feb 2020
    • 262
    • Grapevine, TX

    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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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2244
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
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      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
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      Favorite Beer:
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      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
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      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #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.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10016
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      Don't be afraid to wrap once you have enough bark to get them dudes tender.

      Comment

      • BBQPhil
        Club Member
        • Sep 2017
        • 325
        • San Diego, CA
        • Yoder480, BGE, WeberGO, WeberGas

        #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.

        Comment

        • MTurney
          Former Member
          • Feb 2020
          • 262
          • Grapevine, TX

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

          Comment

          • texastweeter
            Club Member
            • Jul 2017
            • 2932
            • Republic of Texas

            #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.

            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.
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