First off, I want to say how great this site is. What I like most about this site are 2 things. Everyone is so humble. Some folks that I've heard from have been doing this 30-40 years. Then when they reply you can tell it's all about trying to help another person with the same hobby.
The second thing I like about this site is that everyone has patience for newbies. Something I really appreciate. lol
So a big thanks to everyone that has helped, replied with advice, or just said hi!
My question has to do with Beef ribs. I had them recently at a BBQ joint which just opened in my area. My area is not known for a lot of smoking BBQ's. I live in northern New Jersey.
So I went to the smoke house and ordered 4 or 5 different things to give the place a taste test. The saw beef ribs and had to try them. I love using short ribs when I make a Sunday Tomato sauce. They add so much flavor and break down perfectly every time, but I digress.
I was hoping for this tender, fall off the bone, juicy, fatty, meaty, smokey flavored offering. This was a few months ago. I would probably still be chewing it if I didn't get give up, BTW, I plan to give the joint a second chance.
Now that I have the Smoking Bug I want to try to smoke them myself.
Can anyone please let me know if the fall off the bone texture is possible with smoking? Also, does anyone have any tips for smoking beef ribs that they can share? I read a bunch of threads here that I found in the search engine but I thought I would ask again.
I look forward to reading you replies.