I was at Killen's BBQ in Pearland, TX a while back and had some of the best beef ribs I have ever seen or tasted. Now I have this urge to try to recreate them at home on my smoker. I have attached a pic of some ribs that look very similar.
First of all, what cut of meat do I need to ask for from my butcher? Are they beef chuck ribs? I the ones I had we about 8" to 10 " long.
Second, do I do them low and slow, somewhere between 225 - 250? For how long?
Any help would be greatly appreciated and I'll certainly report back on the results, with pics if possible.
Thanks in advance.