Separate names with a comma.
Discussion in 'Beef' started by ps0303, Sep 2, 2013.
Just put these on. Going for the 2-2-1.
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.
Yup - as Case said I do the 3-2-1 with my beef ribs as well. Looks like you got some decent ribs I'll check back later to see how they turned out
Here is two hours in to the smoke.
nice looken ribs! making any sides?
Just keeping it simple, baked beans and macaroni salad from the store.
Here they are fresh out of the foil and back on for an hour or so.
Tasted good but I won't buy them again. I'll stick to the spares and baby backs.
What is your reason for that decision? Just curious...
The amount of meat. Once they cooked up it was more bones than meat. Maybe it was just bad ribs from Wally World.
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.