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Originally Posted by MTG#10
You ever smoked any? If so how'd they turn out?
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About the only ribs I do any more are baby backs. They cook quicker, cook more evenly, and are not too much food that my wife and I can handle. Big racks of full sized ribs are usually chewy and fatty, even after trimming them. And you have to eat them when they're fresh, they don't do well after being refrigerated.
The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own.