This was my second attempt at smoking beef ribs, both times they turned out tough and tasteless, I'm thinking it was the breed of beef that was responsible. First cook I tried the 3-2-1 which actually went 3-2-2 at 225° in the GOSM. The second was in the WSM for 10 hours at 235°, thinking a long slow cook would make them tender.
Look at them bones, almost 3’ wide and 9” long, there was a piece of gristle that covered the meat that I didn’t see before I cooked them, these came from Argentina and 5 bones cost about $10.
Here is a pic of New Zealand Beef prime rib steak cooked in the WSM, big difference in the size of the bones.
Just a heads up if any comes your way.
Gene
Look at them bones, almost 3’ wide and 9” long, there was a piece of gristle that covered the meat that I didn’t see before I cooked them, these came from Argentina and 5 bones cost about $10.
Here is a pic of New Zealand Beef prime rib steak cooked in the WSM, big difference in the size of the bones.
Just a heads up if any comes your way.
Gene
