Need a little help...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sherbet66

Newbie
Original poster
Oct 15, 2016
2
10
Hi,

Thought I'd give beef ribs a go, I've ended up with a long rib (see picture), the butcher I've bought this from didn't speak much english so I couldn't exactly quiz him on it.

Can you folks give me some advice?

Set up is Kamado Joe, indirect with oak, probably about 250-275 with home made rub.

I'm not sure what my target temp should be, also this cut has quite a bit of meat on it, should this be treated like prime rib or should I go for a longer cook?

Any advice would be appreciated.



 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky