Today was smoked beef ribs...my second attempt. First attempt was fantastic. These ribs today seem a lot more stingy with the amount of meat on them so I have some doubts about the outcome. These are 10 lbs of ribs I got from Arnold's last month but they seem to be mostly bone.
I used two different rubs on these.
Half have my favorite rub that is a paprika and brown sugar base with about ten other different spices. It has been good on pork so I figured I would try it with the beef.
The other half is more of a Texas style rub with Pepper, Chile Powder, Garlic Powder, Onion Powder, and Kosher salt.
I will be basting the brown sugar and paprika ribs with another of my favorites brown sugar and Bourbon sauce periodically. The Texas style rubs will be sans anything.
Just out of the wrapper:
All rubbed up:
SMOKING BABY SMOKIN!!
About an hour into the smoke:
Finished Product....absolutely melt in yer mouth goodness.
I used two different rubs on these.
Half have my favorite rub that is a paprika and brown sugar base with about ten other different spices. It has been good on pork so I figured I would try it with the beef.
The other half is more of a Texas style rub with Pepper, Chile Powder, Garlic Powder, Onion Powder, and Kosher salt.
I will be basting the brown sugar and paprika ribs with another of my favorites brown sugar and Bourbon sauce periodically. The Texas style rubs will be sans anything.
Just out of the wrapper:
All rubbed up:
SMOKING BABY SMOKIN!!
About an hour into the smoke:
Finished Product....absolutely melt in yer mouth goodness.
