So I have never attempted beef ribs before and have some friends coming by tomorrow and figured I would give it a whirl, but I am reading quite a bit of conflicting info (go figure lol). I was hoping for a bit of feedback.
I picked up some nice backribs and was planning on using a basic spog mixture same as I use on my briskets. I am figuring to use a 3.2.1 type method for cooking. I use an offset woodburner and have all sorts of fruit wood splits and was going to settle on peach as everyone talks about beef ribs easily taking on too much smoke. This is really where my worry lies. Should I be leaving these in the smoke for as long as 3 hours or should I cut back after an hour or two? I personally like a fairly robust smokey flavor but I don't want to kill it with smoke. I plan on serving these dry without sauce it that makes a difference...
Edited by bobbybirds - 10/3/15 at 6:01pm