Beef Ribs On

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

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tx sandman USER_AVATAR
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Postby TX Sandman » Mon Feb 25, 2008 10:43 am

:tup: Looks great, DATs! Gotta love a find like that.
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Postby mel » Mon Feb 25, 2008 3:53 pm

the ribs look great yummmmmmmmmmm but what was that about the windows :to:
we are looking at yet another winter storm and we have to drive right though it in the morning.
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Postby DATsBBQ » Mon Feb 25, 2008 4:05 pm

mel wrote:the ribs look great yummmmmmmmmmm but what was that about the windows :to:
we are looking at yet another winter storm and we have to drive right though it in the morning.


Windows got shut about 4PM, so much for summer :roll:
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Postby Gator » Mon Feb 25, 2008 4:49 pm

DATsBBQ wrote:
mel wrote:the ribs look great yummmmmmmmmmm but what was that about the windows :to:
we are looking at yet another winter storm and we have to drive right though it in the morning.


Windows got shut about 4PM, so much for summer :roll:


Nice looking food Dats - our windows will be closed down here too. Cold front headed our way. :cry:
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Postby Papa Tom » Mon Feb 25, 2008 6:55 pm

Dang those thangs look good enough ta eat.............
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Postby Puff » Mon Feb 25, 2008 9:17 pm

Lookin' good Dave 8)
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Postby oldgreenbean » Tue Feb 26, 2008 12:19 am

I wanna rack like that to smoke ribs on.Where did you get it?
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Postby DATsBBQ » Tue Feb 26, 2008 9:50 am

oldgreenbean wrote:I wanna rack like that to smoke ribs on.Where did you get it?


Got it at King Soopers (Kroger). It was about $10. Upside down it's a rib rack and right side up its a roast rack.
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Postby bowhnter » Tue Feb 26, 2008 10:44 am

Looks like they took aout 7.5 hrs...is that about normal for the beef ribs?
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Postby DATsBBQ » Tue Feb 26, 2008 10:52 am

bowhnter wrote:Looks like they took aout 7.5 hrs...is that about normal for the beef ribs?


They usually take about 6 hours at 250*, these were smoked at an average of 220*. Texture and flavor wise, these had to be some of the best ribs I've done. The meat didn't fall off the bone, but it only took a little tug and meat would release.

Reheated the last of it last night in a foil packet with some Stubbs. Even better the next day :D
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