I’m curious to read how you guys do your beef ribs.
I’ve tried smoking them in the past, but I’m not 100% sold on the outcomes I’ve gotten before.
Today, I started at 350-365 F approx. and did the membrane side for about an hour and 30 minutes on the other side. They were quite good, but I guess I could always get better.
What’s your favorite approach?
by Moist_Cardiologist83
3 Comments
I think my last batch was too low. 250 for 4 hours and got a lot of smoke. they were pretty good still.
Looks so good! I buy beef ribs to use with prime rib. I love a bone in prime rib but feel like 18$ per lb for bones is wild, so I buy boneless ribeye primal and then separately the beef ribs. Tie them together with garlic and herbs in between and you are off to the races for way cheaper per pound.
Season – SPG (with a lot of P). They become heavenly when the fat (internal and external) is black and almost crunchy.