Originally Posted by SmokinAl
Awesome looking ribs Terry!
Originally Posted by Chef Willie
nice looking beef bones there....will have to keep an eye out for a meaty rack to do. Any feedback on those rubs??....the Aloha looked interesting being 'organic'
Im a huge fan of the Famous Dave's I just recently tried it & I put it on everything. The organic was good, but I think next time I'll grind it a little?
Originally Posted by raptor700
Great job Terry
I've seen several members try to smoke beefy's without a lot of pull back to them, You may be on to something
Wish I could take the credit for the lack of pullback? Still not sure what happened to NOT make it happen??
Originally Posted by Flash
They do look good, but you didn't smoke them all the way at 175º did you? if so, for how long?
I didn't really probe them? I' usually just give it a good bend or look for pull back
Originally Posted by werdwolf
never tried beef ribs with cherry wood, always used apple or hickory and apple. Did the cherry come thru? quess I was worried it wouldn't with the stronger beef flavor. Another one maybe to do on the list, although My MES is "fried" right now due to the dreaded wiring issues, and no time to work on it.
The cherry did not come through as well as I hoped. I think next time I'll mix it with hickory?
Originally Posted by Venture
Looks great. Thanks for posting.
1. I love cherry mixed with maple for cold smoked cheese. The cherry is great wood.
2. You showed a great example of the bend test on ribs where there is not enough meat to bone ratio to use a therm!
Good luck and good smoking.
Yeah I thought it was important to show the bend test so we all knew they were done & the newbies can see what we're talking about.