I am stuffed!!
Finally got to cook some beef ribs today. Put them on smoke for one hour. Then put it up to about 265* for almost three hours. Meat was falling off the bone, tender and juicy.
I am stuffed!!
I am stuffed!!
Original Post
Replies sorted oldest to newest
After i read your post, i went out & picked up 4 nice looking chunks of beef ribs. Just put a small coating of sea salt & fresh ground black peppercorn. Pre-heated to 260 & put them on the top rack for 3 hrs. Will go out for a bit& come back to check then i will take them home for dinner. I will take some pictures to post of the results.
Thanks
Earl
Thanks
Earl
I put 4 nice strips of beef ribs on last night at 260 for a full 3.5hrs. I took them off wrapped them in foil & headed home to dinner. When i first took them off there were some smaller parts that looked & tasted a little dry. After i got home the wife had the spuds ( potatoes ) & beans ready. It took me twenty mins to get home so they were still nice & hot with some of the juice sitting in the foil. For only using salt & pepper they were quite good & not as tough as i thought they would be. The next time i will try to use a baste or some type to sauce to keep them moist. I will try these again real soon, thank's HI I Que.
Earl
Earl