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Posted on 4/22/20 at 9:54 pm to t00f
quote:
What temp did you do the beef ribs on and at what IT temp did you pull?
The temp was a bit different than I normally do since they were frozen. I ran 250 till they thawed then backed it down to 225. Grill handled the changes flawlessly.
I pulled the short ribs off at 205, they were very tender.
My brother is a regional manager for a BBQ chain, I'll get him to bring me a full packer. They typically are around 16-18 lbs.
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