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Trying my hand at beef back ribs. I bought center cut but there was another cut next to them called chuck riblets anyone know the difference? The chuck riblets looked like a 1/2 rack but were more meaty and about the same price.
Seasoned with a little jeffs rub and added some sea salt. Im smoking them tomorrow with cowboy lump and hickory. I plan on going straight on the grate. I've read on here people find the magic number to be 203 IT so thats what im shooting for.
Took about 4 hours tried to hit 203 but it was 205 when I checked them. I let them rest for about 45 while they were resting I put a sliced portabella cap in foil with SPOG right on the coals. Ribs were almost fall off the bone had a slight pull to them. Think they would of been better with more meat to them but I have no complaints, everything was good.