BARDSLJR Posted December 30, 2019 Report Share Posted December 30, 2019 Howdy, K-K peeps: attached is today's project, about 13 lbs of beef chuck ribs, smoked at around 285-300 with post oak for seven hours. They are no resting, wrapped in butcher paper in the igloo cooler, and will be served later with some nice sides for Sunday dinner. Some days, life is good..... 13 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 30, 2019 Report Share Posted December 30, 2019 Now that's a great project 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 30, 2019 Report Share Posted December 30, 2019 Your beef ribs are looking very tasty, makes me want some. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 30, 2019 Report Share Posted December 30, 2019 Giving Aussie a run for his money on the beefies! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 30, 2019 Report Share Posted December 30, 2019 Great looking beef ribs. I love beef ribs when I can find them with a decent amount of meat on them. 1 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted January 5, 2020 Author Report Share Posted January 5, 2020 I’ve been getting these from Oliver’s Butcher here in Denver. They are beef chuck ribs which my butcher there says have better flavor than plate ribs. It certainly is a LOT of meat, and really rich. I think one of these racks could feed four people ( or, as used to say in Louisiana, two hungry Cajuns.) 3 1 Quote Link to comment Share on other sites More sharing options...
