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Beef Back Ribs Question

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    Beef Back Ribs Question

    Just put these little beef ribs on the smoker +/- 250°. BBBR..I'm thinking at more or less 2 hour mark I should wrap them and maybe add a little coffee..Or Beef stock...Both...or something else...Any and all suggestions are welcome. I haven't done beef ribs in several years and my memory has lapsed on how I did them.

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    #2
    I never wrap my beef ribs. Screws up the bark. But I know many people do. Regardless, enjoy the ribs!! One of my favs.

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    • troymeister
      troymeister commented
      Editing a comment
      @Jfrosty So basically just like pork ribs....Leave em on until they are done.

    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Yup. That’s it.

    #3
    I never wrap back ribs, don't see much point since they cook fairly quickly. Hmm, I think I've got a three bone rack in the freezer....

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      #4
      I have always cooked back ribs like pork spares ribs until the last time when I did them SVQ and was blown away at how good they were. They were pink inside, be juicy, tender with a decent amount of bark and smoke flavor. I did sauce them and grilled them off on the gasser.

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        #5
        I am a keep it simple guy & beef ribs seem to love that treatment. SPG, 250ish degrees, no crutch, just cook'em 'til they jiggle and enjoy one of nature's finest creations

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