Beef ribs
- Thread starter goat4444
- Start date
-
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.
- Dec 15, 2007
- 4,330
- 58
With ribs, I don't worry about the internal temps. Usually not a thick enough piece of meat to get a true reading. I haven't done any for quite awhile, so don't remember how long but I'm thinking 3-2-1. Good luck.
- Feb 14, 2010
- 72
- 10
How long? im marinading them in worsteshire sauce,orange juice,liquied smoke,2 shots of vinager,spaish seasoning and a lil water. I plan on in the morning ill dry rubing with onion powder,not sure brown or white suger,pinch of chilli powder,is that to much any tips i plan on cooking in a electric smoker stays about 225 for 6 hours ,not sure to wrap in aluiminum i have no apple juice any tips please help?
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
