Dug out a pack of frozen beef ribs last night and just put them on the WSM for dinner tonight. Will be doing the 3-2-1 method.
Also, finished curing my CB and dried beef (thanks to Bearcarver's step-by-step). First cures I have ever done!
CB and Dried beef after 12 days of cure with TQ and brown sugar. Rised, dried, sprinkled with CBP, onion powder and garlic powder. Left unwrapped in the fridge overnight and into the Big Chief with hickory this morning
After 3 hours when I opened it up to steal my Maverick 733 back
Beef ribs thawed and unwrapped
Rubbed with Cattle Boyz Qriginal sauce (great sauce from Okotoks, AB) and Jeff's rub.
Onto the 18.5" WSM with hickory chunks