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PROTEIN! Rib tips baby!

Discussion in 'Bad Dog Cafe' started by Fretting out, Feb 13, 2021.

  1. Fretting out

    Fretting out Poster Extraordinaire

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    I’ve got some rib tips cooking just about on hour 3

    Any of you guys partake? , how do you prepare them?

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    Winter barbecue!
     
  2. clayfeat

    clayfeat Tele-Afflicted

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    For ribs, I use the circle of briquettes method in a Weber grill and keep my fingers crossed. Enjoy!
     
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  3. northernguitar

    northernguitar Friend of Leo's

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    Before cooking, peel the membrane off the rib underside!
     
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  4. Fretting out

    Fretting out Poster Extraordinaire

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    Oh! Crapples!

    Wish I would have thought of that one!

    I’ve only cooked them once before
     
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  5. swervinbob

    swervinbob Tele-Afflicted

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    Right now, due to the unmentionable, I’ve lost all taste and smell. You guys are killing me with this. I keep staring at my pellet grill, but won’t be able taste anything.
     
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  6. Chicago Matt

    Chicago Matt Friend of Leo's

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    mmmmmm, be right over.
     
  7. Fretting out

    Fretting out Poster Extraordinaire

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    I feel conflicted in liking your response, when you make it through, make yourself a meat feast
     
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  8. northernguitar

    northernguitar Friend of Leo's

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    I never knew this before. The difference is huge. I peel the membrane off the rack, then cut into three rib pieces. Then rub in a bbq spice and bake them in a tightly sealed pan for three hours at 275F. Then, under the broiler with some sauce and into my belly!
     
  9. swervinbob

    swervinbob Tele-Afflicted

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    When I knew I’d have to stay home for two weeks, I was thinking that I’d try to polish up my brisket skills. Then my smell and taste went, so it’s not gonna happen any time soon.

    But enjoy. And I hope everyone else posts pics. I’m ready to taste some barbecue.
     
    Last edited: Feb 13, 2021
  10. don71

    don71 Tele-Afflicted

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    Mine turn out looking like yours.

    Dry rub,
    sear on high for a few minutes all sides,
    remove from high heat and cook on cool side.
    Takes as long as it takes, 3-4 hrs at most, until meat pulls away from bone tip at least 1/4". I don't feel rib meat needs to pull off easy. It should still have a little fight left in it.

    I'm not a sauce guy, but if I did, I would put in on about five minutes before you're ready to serve.
    Enjoy.
     
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  11. cometazzi

    cometazzi Tele-Holic Silver Supporter

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    Most people I know get it all back eventually. It's weird and wrong at first, but it evens out after awhile.


    Hope you can enjoy these things soon too!
     
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  12. RodeoTex

    RodeoTex Doctor of Teleocity

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    I did beef ribs on the grille yesterday. I only put dry rub one them, then cooked on indirect heat for two hours.
    They turned out tender and with a nice crust but I guess I put too much rub on because they were a little too salty.
     
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