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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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Center Cut Beef Ribs

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  • texastweeter
    replied
    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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  • MTurney
    replied
    Great info, thanks so much! Hoping for a nice bark 🙌

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  • BBQPhil
    replied
    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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  • Jerod Broussard
    replied
    Don't be afraid to wrap once you have enough bark to get them dudes tender.

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  • Dewesq55
    replied
    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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  • MTurney
    started a topic Center Cut Beef Ribs

    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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Announcement

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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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Meat-Up in Memphis