I have been craving beef ribs for the last few weeks. Made a trip to the butcher and picked this prime rack up. Went 8 hours unwrapped on the 26" while cooking chicken for the week of lunches and leftovers on the 22". Snaked it, with hickory chunks. I think I finally dialed my method in with the snake on my 26". Maintained 245-255 for the cook. Im pretty happy with this one. Just a simple salt brine overnight, and SPG with worstishire for a binder.
by nervousfella7980
7 Comments
Nice work! Would love to hear how you setup your snake and start it. Also, how do you set your vents and did you have to adjust at all during the cook?
Awesome! The 26” is great for long cooks
Job well done! Looks delicious 😋
Looks wonderful
Yes!!! Ive been meaning to throw ribs on. This is motivation
Shabbat Shaloam!
Beef ribs are my favorite