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Off The Water
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Beef short ribs
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<blockquote data-quote="Bob Landry" data-source="post: 266209" data-attributes="member: 7025"><p>I stay away from beef ribs because they tend to be tough, but if I were going to cook them, I'd do it on a wood smoker, like a brisket, at 300 degrees for about 10 hours and then see what they needed. However you do it, they have to cook a long time on a low heat or it's like trying to eat an old boot.</p></blockquote><p></p>
[QUOTE="Bob Landry, post: 266209, member: 7025"] I stay away from beef ribs because they tend to be tough, but if I were going to cook them, I'd do it on a wood smoker, like a brisket, at 300 degrees for about 10 hours and then see what they needed. However you do it, they have to cook a long time on a low heat or it's like trying to eat an old boot. [/QUOTE]
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