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Ryno656

I cooked a thing (Beef Ribs)!

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Cooked some beef ribs for the first time yesterday, and they turned out fantastic. Started the Big Joe around 9am, seasoned the ribs and they went on around 10:30-10:45 after the Joe had settled in and soaked around 250-275 for a while. Temp ranged between 250-275 and settled in at 260 for most of the cook, but I did add some more chunks of post oak about halfway through since I added the first few when the grill was getting settled (so they burned off) -- rookie mistake. Spritzed with apple cider vinegar and apple juice at about the 5hr mark, just a couple times (every 45 minutes or so). Cooked for about 7-7.5 hours and probed right about 205 and buttery soft. Took them off and let them rest for 30-45 minutes while we prepared side dishes. Will definitely be doing this again!

 

One thing I'd change is the 'coarse pepper' I purchased (Fiesta brand). This stuff was a bit too coarse for what I wanted and I'll go with a finer grain next time, but everything turned out great regardless.

 

Also, I bought these at a local butcher in Austin, TX (Salt and Time), they were about 4.25lbs

 

 

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First time? Too coarse? Spritz? I never expected to hear these words from an Austiner.

:rofl:

 

More seriously, Great Looking Cook! Definitely cose the right cut, imo. I'm tempted to head out to RD to up a pack but, unfortunately they only sell them in two-fers. 9 or 10 pounds is just a bit much for me to eat in a week. And thanks for the heads up on Fiesta Brand.

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1 hour ago, CentralTexBBQ said:

First time? Too coarse? Spritz? I never expected to hear these words from an Austiner.

:rofl:

 

More seriously, Great Looking Cook! Definitely cose the right cut, imo. I'm tempted to head out to RD to up a pack but, unfortunately they only sell them in two-fers. 9 or 10 pounds is just a bit much for me to eat in a week. And thanks for the heads up on Fiesta Brand.

I spritz but no sauce ;) 

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