And here we go. Beef ribs w/qview

Discussion in 'Beef' started by ps0303, Sep 2, 2013.

  1. ps0303

    ps0303 Meat Mopper

    Just put these on. Going for the 2-2-1.

     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good, I usually use the 3-2-1 method for beef ribs. Usually need that extra hour to get the fats to render properly.
     
  3. Yup - as Case said I do the 3-2-1 with my beef ribs as well. Looks like you got some decent ribs  [​IMG]   I'll check back later to see how they turned out  [​IMG]
     
  4. ps0303

    ps0303 Meat Mopper

    Here is two hours in to the smoke.
     
  5. autoferret

    autoferret Meat Mopper

    nice looken ribs!  making any sides?
     
  6. ps0303

    ps0303 Meat Mopper

    Just keeping it simple, baked beans and macaroni salad from the store.
     
  7. ps0303

    ps0303 Meat Mopper

    Here they are fresh out of the foil and back on for an hour or so.
     
  8. ps0303

    ps0303 Meat Mopper

    Tasted good but I won't buy them again.  I'll stick to the spares and baby backs.
     
  9. What is your reason for that decision? Just curious...
     
  10. ps0303

    ps0303 Meat Mopper

    The amount of meat.  Once they cooked up it was more bones than meat.  Maybe it was just bad ribs from Wally World.
     
  11. venture

    venture Smoking Guru OTBS Member

    For beef ribs, I like the 3-2-1.

    That is?  When I can find ribs with some meat on them?

    In my area, beef ribs with meat are more of a "search for" thing than the normal shopping trip.

    Good luck and good smoking.
     

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