Chuck Ribs

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Chuck Ribs

Post by gillhunter » 08 Aug 2016, 15:49

Picked up a 4 bone rack of chuck ribs at the store this week (they are the ribs right above the brisket). This is only the second time I have done them. Rubbed with olive oil, salt and pepper, that's it. 7 hours on the weber using the snake method, with Cherry at 225 degrees. My wife loves them.
Chuck Rib 1.jpg
I do trim the excess fat off this side
Chuck Rib 3.jpg
After about an hour
Chuck Rib 5.jpg
Pretty good bark, and they melt in your mouth.

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Chuck Ribs

Post by fool4fish1226 » 09 Aug 2016, 08:51

=D> =D> They look awesome :beer: :beer:
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Chuck Ribs

Post by Jim » 16 Aug 2016, 15:33

nice job! I want some!
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Re: Chuck Ribs

Post by AllOutdoors » 16 Aug 2016, 21:39

On a shallow river in a RiverPro!

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