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Non-Cattle Specific Topics
Recipes & Cooking
Speaking of ribs off an animal called prime
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<blockquote data-quote="CottageFarm" data-source="post: 1082242" data-attributes="member: 16552"><p>I've always done them on the grill, but the oven works great, too. If you're using charcoal, be prepared to add more coals after about 2 hours.</p><p>If using the oven, do the 500 degree blast at the beginning rather than the end. You'll get better results without overcooking the ends.</p><p></p><p>Take it out of the plastic and dry age it in the fridge (or your spiffy new cooler) between now and Christmas. It makes a huge difference with grocery store beef.</p><p></p><p>I agree cut the ribs off, then tie them back on for roasting. </p><p>I don't serve the ribs with the roast. I will generally throw them in a crockpot to finish the next day 'cause I like fall apart, tender ribs.</p></blockquote><p></p>
[QUOTE="CottageFarm, post: 1082242, member: 16552"] I've always done them on the grill, but the oven works great, too. If you're using charcoal, be prepared to add more coals after about 2 hours. If using the oven, do the 500 degree blast at the beginning rather than the end. You'll get better results without overcooking the ends. Take it out of the plastic and dry age it in the fridge (or your spiffy new cooler) between now and Christmas. It makes a huge difference with grocery store beef. I agree cut the ribs off, then tie them back on for roasting. I don't serve the ribs with the roast. I will generally throw them in a crockpot to finish the next day 'cause I like fall apart, tender ribs. [/QUOTE]
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Speaking of ribs off an animal called prime
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