Hi all, I'm doing some beef back ribs on sunday, I've done pork ribs before but no beef and I am thinking about doing a 3-2-1 method. I am definitely open to suggestions from you experts as to other methods/rubs/temps or what wood types to use. I'm hoping to "pick some brains' here for great ideas. Thanks all ! CM
Questions for my first beef ribs
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I ended up doing a 2 hours in smoke(apple/hickory) ,two hours covered and another hour with sauce applied.They sat in a tin foil pan the whole time at 225*.Applied salt,crushed black pepper, onion and garlic powder before the smoke as was suggested. still stuck to the bone but came off nicely,I will do this one again
S = salt CBP= cracked black pepper
SPOG= salt, pepper, onion, garlic.
Yes all dry ingredients.