Home Forums Hunting & Shooting Hunter's Campfire Ribs

I've seen pork butts cooked on here, where the guy bragged about trimming the fat-cap off before he 'smoked' it.

😄😄😄😄


But hey, some astronerds claim Pluto is not a planet anymore either.

Bought two racks and trying to prove myself wrong. What’s that flame broiled recipe? I’ll be using a BGE.

You just cook them like you would a brisket. There no real secret to them. Low and slow.

I’m glad I just saw this because I’ve been meaning to grab some.

I think so, too. But I'll try beef ribs again. Haven't had any for a long time.

I’ve read after smoking wrap with broth. No? They don’t dry out bad?

Not not at all. It is common to wrap them in butcher paper and let them sit an hour but it’s not necessary.

I will try and find you a link to a good un.

10-4 thanks

Yeah Man! Brontos!!

both kinds of ribs are good. fact is, the beef ribs around these parts have become too pricey, so the pork ribs besides being very good, are much less expensive.

but if i think price should be in the picture, i'm probably not playing in the right ball field.

and to think the marketing is swinging toward grass fed beef away from grain fed.

a lot of old feed lot operators are probably spinning in their graves.

Beef everywhere is up. That’s not unique to Georgia.

The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks. That’s all poor people could afford back in the day.

The reason you see beef commonly BBQ’d in Texas is due to German immigrants to their state.

A lot of the really good barbeque that I've had over the years was cooked by some old Black dude. The best mutton I've ever had was some that an old Black man cooked. I'm not a huge fan of mutton, but that was fantastic. I'll give them credit, as most of them know how to cook right.

I cheat like crazy. Instapot.

I like beef and pork.

Duh.

They invented it.

In your part of the world anyway.

Yeah I've seen some... interesting... takes on BBQ posted here.

You use midol for the dry rub?

i'll have to check w/Paula Deen for confirmation on all of this.

lot's of stuff came from europe, but did get cooked by blacks.

but lot's of stuff came from africa too. like rice & okra.

brunswick stew came from brunswick, ga.

One of the funniest fuggin video I’ve ever watched. I’m curious how a coconut helps a hangover?

Sandbilly,

I can't find a recipe that mirrors what I do but if you smoke them at around 250 for two hours, then wrap them in foil and finish them at 275 or so for another three hours you should be good.

Use whatever dry rub or BBQ sauce you usually would.

If you've done brisket successfully you can do a big slab of beef ribs. You certainly can throw some beef broth or beer or whatever in with the foil but I've never found it necessary to do so. I think that's more of a gimmick than anything. Especially on something that seals as well as your Egg.

And be sure you get a SLAB of ribs. Go beast mode.