Aussie BBQ Forum

putting the Dry Rub on these Beef ribs!
cooking tomorrow morning in the 3, 2, 1, method! having a 6am breakfast and bbq lunch for the Bathurst 1000!

paid $5kg

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the dane wrote: paid $5kg

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Can't go wrong with $5/kg!!!

Wow! Where did you get those? I have a craving for beef ribs...

3, 2, 1? Could someone please post a link to this?

This is for pork ribs

http://www.youtube.com/watch?v=eIMe22RnOTs

Maybe think about doing these standard low and slow until done.
Rather than the 3-2-1 method.

I would probably tend to treat these more like the following.
http://www.aussiebbq.info/forum/viewtop ... bs#p100867

cheers busio, but I hope I have done the home work right. fingers crossed.
ps= in saying that I have a few extra packs of meat ready for the weber Q just in case! !!

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WEll the Bathurst 1000 ribs were amazing! might get them cut into 2 halfs next time they were over hanging on all plates! was a big day starting at 6am finished I think around 9pm playing darts! had a BIG bbq breakfast, and lunch and dinner! the only fault of the day was FORDS winning

at the 5 hour mark on the wsm.!
[u


and the day after

Great ribs dane they are my favorite .but the race 200 commodores and only 3 fords what a great result.

These look great.

I would like to give them a shot.

Did you go normal low 'n' slow or 3-2-1 and what temp did you maintain?

Did the 3,2,1. temp sat on 220 to 250! my first time, but would get them cut into 2 parts next time! looked good but they did over hang the plate a bit

Thanks. I do the 3-2-1 with pork Ribs so this is great.

Thanks again for responding.

Dylan

Amazing how much a window of beef ribs is these days. Funny how things get more popular the prices go up

Heh yeah, lamb shanks were a prime example.
Used to be sold as dog tucker, now just as costly as a steak