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Beef Ribs


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#21 Brian Moriarty

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Posted 04 May 2012 - 10:39 PM

American Style Wagyu Beef Back ribs!

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#22 Eric Thoss

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Posted 05 May 2012 - 05:11 AM

Yum!

#23 Ric Gilbert

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Posted 05 May 2012 - 06:23 AM

Brian, I could eat those for breakfast, lunch, dinner and inbetween, too. Can you share some of your cooking experience? Where did you get them, what was your cooking temp., what time I should be over for dinner, etc.?

ric

#24 Brian Moriarty

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Posted 05 May 2012 - 12:45 PM

View PostRic Gilbert, on 05 May 2012 - 06:23 AM, said:

Brian, I could eat those for breakfast, lunch, dinner and inbetween, too. Can you share some of your cooking experience? Where did you get them, what was your cooking temp., what time I should be over for dinner, etc.? ric


Ric- This recipe from Adam Perry Lang's BBQ 25 has proven itself as an Award Winner!

http://blogs.village..._grilling_m.php

The Ribs in the pic were from Kobe Beef America (KBA) that we got from Select Gourmet Foods/The Butcher Shop Cafe in Kenmore, WA. It's a good idea to have the chine bones trimmed down so you get even slices (for comps) I recommend a Cadillac Cut for a WOW factor!

Indirect heat most times, but I cooked some Veal Ribs direct on my 30 gallon drum last week using the APL method and and they turned out just as well, except for that extra layer of flavor of the fats dripping on the coals! Love the Drums!

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Stay hungry!

#25 John Kelly

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Posted 05 May 2012 - 02:27 PM

Dang. I could have Q'd some today but did yard work instead. After seeing Brian's pics, it is clear I made the wrong decision. Thanks for posting those great pics, Brian. WOW.

Beef ribs, when Q'd properly, are just about the most flavorful and tender type of Q you can experience. Have one of these ribs and you will wonder why anyone bothers with pork ribs (or brisket for that matter). Their nickname, for those who don't know, is 'prime rib on a stick".

RD in SJ carries some great Superior Angus Beef. Their ribs are good size with plenty of meat and no shiners. Don't know who carries CAB.

#26 Ric Gilbert

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Posted 06 May 2012 - 06:41 AM

Brian, stop posting those pictures :drool:

#27 Brian Moriarty

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Posted 17 May 2012 - 06:37 AM

View PostRic Gilbert, on 06 May 2012 - 06:41 AM, said:

Brian, stop posting those pictures :drool:

I can't resist!

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Yabba Dabba Dooo!

#28 John Kelly

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Posted 17 May 2012 - 03:23 PM

Ric,

Here's a suggestion: beef ribs as the mystery meat at your next annual backyard event.

Beef ribs would be a great addition to the California BBQ Institute's curriculum.


Brian,

Do you ship those ribs?

JK

#29 Scott Hares

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Posted 17 May 2012 - 04:44 PM

View PostJohn Kelly, on 17 May 2012 - 03:23 PM, said:

Ric,

Here's a suggestion: beef ribs as the mystery meat at your next annual backyard event.

8)

#30 Carlos Gregory

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Posted 02 March 2014 - 08:46 PM

Consider smoking some "english cut" short ribs ....these are what you get at rib cookoffs like the Reno Nugget cookoff .....see my profile pic ?! These are what tipped over Fred Flinstone's car

#31 Andrew Soto

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Posted 03 March 2014 - 10:48 AM

Where can you find those?

#32 Carlos Gregory

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Posted 27 March 2014 - 01:59 PM

View PostAndrew Soto, on 03 March 2014 - 10:48 AM, said:

Where can you find those?


Andrew ....call your local meat supplier and ask for uncut short ribs(english cut) ....they're massive ...you can have them cut in half but I never do ...love the fred flinstone size ....lol

#33 Carlos Gregory

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Posted 27 March 2014 - 02:01 PM

That's a rib roast ...PRICEY bbq right there




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