hey silz86, beef ribs tend to be fattier so you need to "low and slow" them at around 225f for 4-7 hours(depending on the size of the rack) to render off the fat and get them tender! Serve with a good sauce or gravy...-BBQ Pit Boys
By BarbecueWeb [Affiliate User] 1221664439 Reply Spam [+0] Moderate Up Moderate Down Removei see all your recipes but if i was to use beef ribs instead of pork ribs, is the process longer? how much longer? i only see pork ribs on your site thanks keep up the good work!
By silz86 [Affiliate User] 1221617391 Reply Spam [+0] Moderate Up Moderate Down Removecan we see you're face?
By anirudhkrishnamani [Affiliate User] 1216644883 Reply Spam [+0] Moderate Up Moderate Down RemoveSSSSSSSSssssshut up and listen. mmmmmmm
By mattcrash1985 [Affiliate User] 1209825289 Reply Spam [+0] Moderate Up Moderate Down Remove-there's a lot of great music in this world, and this steak sizzling on the grill is one of them! Thanks for stoppin' by. -BBQ Pit Boys
By BarbecueWeb [Affiliate User] 1203267026 Reply Spam [+0] Moderate Up Moderate Down Removethat sound is like beautiful music!
By Senkrad1234 [Affiliate User] 1203265524 Reply Spam [+0] Moderate Up Moderate Down RemoveGot any duck or geese recipes?
By foxbow15 [Affiliate User] 1203083290 Reply Spam [+0] Moderate Up Moderate Down Removedamn, now that's a creek fish i never even thought of do'n up on the BBQ.....
got a video camera? upload your crappie video recipe to YouTube, i'm get'n hungry!!
Do you have any fish recipes (particularly crappie) to try on the grill??
By douglasrob [Affiliate User] 1187738707 Reply Spam [+0] Moderate Up Moderate Down RemoveAwesome.
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