On this Father's Day, I plan on smoking some beef ribs, and a half rack of St. Louis style pork ribs (just in case my beef ribs don't turn out the way I want them to). The plan is to smoke my beef ribs utilizing the 3-2-1 method at 225 degrees in the chamber. I've read many reviews saying that you don't need the 3-2-1 method bc it will cook faster, but I also read that the 3-2-1 method does work. So I'm just going to start with what I know and then go from there. This is my 1st try with beef ribs so hopefully it turns out well. Crossing fingers.
- Remove the membrane from the beef ribs
- coat the beef ribs with yellow mustard
- applied mesquite based commercial rub
- Put it back in the fridge for at least 7 hours
Going to smoke my beef ribs and half rack of St. Louis Pork ribs at 225-230.
Edited by JonnyG - 6/21/15 at 6:38pm