Happy 4th all,
In celebration of 'Merica, I'm going to do the most American thing I can think of...Drink some beer and smoke some meat. I'm no expert by any stretch but I have done pulled pork, burgers, potatoes, and pork ribs before multiple times so I know (mostly) how to not get food poisoning.
Anyways, I'm looking for any advice on doing beef ribs as I've never done em before. Is the 3-2-1 method best for this? Or just a solid 5 hours straight in the smoker at 210ish my best bet?
Using an MES 40, probably with hickory chips. For the ribs looking at some olive oil with salt, pepper and garlic. Also probably going to let the ribs sit in some Dales for a bit and brush with a teriyaki sauce every hour or so.
With that being said, if anyone has any tried and true helpful tidbits, it'd be much appreciated.