So I finally decided to smoke some beef ribs. Not the little short riblets you buy in the supermarket that barely have any meat on them but the real man-sized ribs I see on tv.
Went to my local Restaurant Depot and got a couple racks of Angus plate ribs, doused them with some Worcestershire sauce and rubbed them up with a good amount of Holy Cow BBQ Rub from Meat Church.
That's two 3-bone racks you see. One leaning on top of the other.
I set my MES to 230 degrees and loaded up some hickory chips and let her roll. I put each rack in an aluminum pan and also had a pan with some water in it. I was trying to get them to an IT of about 200 degrees but after about 8.5 - 9 hours they stalled at 170. I was worried about ruining all that beautiful, expensive beef so I started probing for tenderness and my probe was going in really easily. I decided to pull them and wrap the pan in foil and let them rest for about an hour.
Turned out to be some of the best beef I have ever eaten. Tender, super juicy and that rub was amazing. I have used Meat Church's Honey Hog rub on pork butts and the color and flavor is outstanding.The family loved them and I took a rib to a co-worker 3 days later and he raved about them. I am calling this one a success!