smoked ribs

Wagyu Beef Back Ribs / Mac and cheese Sunday was a good day around here finally. Smoked up 1 of the 3 packs of Beef ribs that I have. Just salt and pepper to coat . Into the smoker at around 290/ 300 deg. . With Cherry and Hickory chunks, Not alot of meat on Back ribs. But still good...

I had couple baby backs in the freezer screaming Meat Church/ Meat Church. S I did part ribs with MC hickory and pecan. On the pellet smoker.

After seasoning my Old Country Brazos offset smoker, I decided my first smoke would be ribs. I picked up two racks of St. Louis style ribs from HEB. After some trimming, I added a 2/3 black pepper, 1/3 coarse kosher salt as my rub, I didn’t weigh just eyed it in an old HEB black pepper bottle...

So I was looking at the RT website the other day & found a Johnny Trigg rib recipe video. WFF had a sale a month or so ago & had STL’s for $1.98 lb. So I bought a few. Pulled one out of the freezer Sunday AM, and defrosted it in water. Here is how it started! I had a lot of trimming to do. Used...

Hi Im fairly new to somking meats and I was just wondering if the 3-2-1 method only applies to Spare ribs or does it apply to BB Ribs. I will be doing my first smoking next week and I just want to make sure I do it correctly. I'm Using a UDS that I made. Thanks in advance for the help.