1st Time Smoking Beef Ribs

First time smoking Beef, as I’m working my way up to doing a Brisket! I’m used to doing pork ribs, but this time I did Beef Back Ribs, a cut of Beef Short Ribs, and some Sausage!

It came out really nice and tender. I smoked for 6 hours (3 hours smoked, 3 hours wrapped in butcher paper), at around 250-260 degrees. For some reason the temp fluctuated a lot more than usual today. At one point the temp climbed above 300 and I had to shut the bottom vent off to get temp back down.

I used Worcestershire sauce as a binder, the but down Meat Churches Holy Cow rub! That rub is a game changer! The bark set really nice, and I was happy how dark it got!

I definitely will be doing a Brisket next!