Got about 65 pounds of beef back ribs from my sisters butcher, she owns a restaurant so I got them for $2.77 a pound. They are huge and have a fair amount of meat on them. I smoked some the other day and they were ok but not tender and juicy like we like them. One problem is that they are not consistent from end to end. So one end gets done befor the other. Does anyone have any suggestions? That pan is 28" long.
He is a picture of two racks uncooked.