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Decided to slow-cook some beef ribs this weekend.  I have no Argentinian roots, but I did see some stuff on TV about them (or maybe it was Brazil or Canada, but I figure they're all pretty much the same place).  So I went to my fave butcher and it turned out that one of the butcher-dudes Mum is from Argentina, so he hooked me up with "enough ribs for 4 people".  He basically cut a cow in half and gave it to me - 6KG!!!  I assumed there were big bones on these ribs...

 

Got em home, rubbed em with salt:

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Lifted with my legs, and carted them out to KJ:

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It's OK, I said to myself, ribs always shrink when they cook so there'll be room to chuck the potatoes in later on...

Set the temp to 120C, hooked up my Thermoworks Smoke (got that this week - thanks to everyone who recommended it, it's AWESOME), and buggered off for a while.

 

Checked in around the 5 hour mark:

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Then at about 6 hours, I was having to wade through puddles of drool from the amazing smells, so they were coming off:

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Here's a side view of the MONSTER:

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Here's another side view, so you can worship at this altar of meaty goodness:

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Anyway, the proof's in the eating, so I sliced in:

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The ends were a little over-done, but the middles were amazing. And when you get down near the bone, the flavour was bloody incredible.  Here's my plate with a scoop of Chimichuri (or however you spell it).  Figured I needed to culturally appropriate some more of Argentina.

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That's a side view^^^  The rib is at the bottom, and that plate is a full size dinner plate.  I've never gotten full off 1 rib before :-D  :-D 

 

 

Will probably cook them for 5 hrs next time, as the top and ends were slightly over, but overall, I'm pretty bloody happy.

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