Beef ribs

bgosnell151

Smoking Fanatic

Original poster

Aug 12, 2013

415

44

Lowell, MA

• Nov 8, 2015

• #1

Put on some beef ribs this morning. Going to try the 3-2-1 method. One rack is SPOG and the other is Montreal steak. I typically use Pecan, but am trying Mesquite today.

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• bgosnell151
• Nov 8, 2015

image.jpg

• bgosnell151
• Nov 8, 2015

 

Last edited: Nov 8, 2015

bgosnell151

Smoking Fanatic

Original poster

Thread starter

Aug 12, 2013

415

44

Lowell, MA

• Nov 8, 2015

• #2

3 hours in and foiled them with Dr Pepper and butter. Also through in some Brussels sprouts.

image.jpg

• bgosnell151
• Nov 8, 2015

image.jpg

• bgosnell151
• Nov 8, 2015

 

bgosnell151

Smoking Fanatic

Original poster

Thread starter

Aug 12, 2013

415

44

Lowell, MA

• Nov 8, 2015

• #3

They turned out awesome!!!

image.jpg

• bgosnell151
• Nov 8, 2015

 

dukeburger

Master of the Pit

OTBS Member

Oct 4, 2009

1,919

704

Sylvan Lake, Alberta

• Nov 9, 2015

• #4

Any leftovers can be sent here for further evaluation...

 

 

• 

Reactions: bgosnell151

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 10, 2015

• #5

Dadgum that looks good ! I'm green with envy , I can't see paying the price for them here in Ohio . Besides , what we can find are trimmened down to the Bone . Not much meat on them , so it's paying for the Bones( which would be best used for a stock . . .:icon_evil:

Thanks for the look and . . .