Need a little help...

Discussion in 'Beef' started by sherbet66, Oct 15, 2016.

  1. sherbet66

    sherbet66 Newbie


    Thought I'd give beef ribs a go, I've ended up with a long rib (see picture), the butcher I've bought this from didn't speak much english so I couldn't exactly quiz him on it.

    Can you folks give me some advice?

    Set up is Kamado Joe, indirect with oak, probably about 250-275 with home made rub.

    I'm not sure what my target temp should be, also this cut has quite a bit of meat on it, should this be treated like prime rib or should I go for a longer cook?

    Any advice would be appreciated.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We cook them just like spare ribs.

    3-2-1 works well.

    sherbet66 likes this.
  3. sherbet66

    sherbet66 Newbie

    Many thanks

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