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This smoked beef rib video is an oldie but a goodie I’ve been getting questions about a gateway cook as a lead up to brisket and beef ribs is one of them. It doesn’t solve the cost factor, but it does have a few key things that make it way easier than brisket: There's no massive fat seam to render, generally no giant fat cap to worry about (even if you leave on what’s there), and you're not dealing with two muscles that cook completely differently. It’s also way shorter of a cook. If you want ou
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