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Who's winning: Steak or Ribs?
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Steak is the steakhouse crown jewel, a perfectly seared cut prized for marbling and cooked-to-order precision. Ribs answer with slow-smoked, fall-off-the-bone indulgence, sticky with sauce and built for eating with your hands.
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Tale of the tape
🥩 Steak
- Ideal sear
- 450°F
- Prized cut
- Ribeye
🍖 Ribs
- Smoke time
- 5-6 hrs
- Sauce layers
- Sticky
Food standing
Full leaderboard →Steak
#68 / 89
1500 ELO
Ribs
#69 / 89
1500 ELO
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