Prime Chuck Beef Ribs from Costco. Dry brined the night before with Diamond Crystal. Coated with meat church holy cow with hot sauce binder 30 mins before cook. Did the smoking dad bbq double indirect with oak and fogo charcoal- kept it around 220 degrees until the end. Crisped up the bark a bit. Cooked to probe tender. They were amazing, Like butter but not quite fall off the bone (the way I like them) with great bark and by far my best yet, but a bit too salty. I will skip the dry brine next time and will not trim off the fat cap (Goldies method). Open to feedback!
by Cmpcp3