I bought some beef ribs at Food Depot of 2 bucks a pound.

The price is right..... cut short and individualized could be a problem..... I would start about 120, raise 10 deg/hour to 180 with full air flow through the smoker...... they should be done.... starting at 120 should form a pellicle to help keeping the meat moist.... I season mine with Montreal in a dry rub style.... I usually add smoke from hour 2 to hour 5...


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