Beef ribs and corn on the cob (in the husk) + BBQ sauce!

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Smoking Fanatic
Original poster
Jul 21, 2012
Hamilton, Ontario
Started a rack of beef ribs that had a brisket rub on it in the MES. Set it for 3 1/2 hours at 240 using Jack Daniel's pellets. At about 2 hours started up the offset and ribs got on 1/2 hr later-ish. Put corn on direct over fire. Again, using Hot-Cold-Hot set up. Served up with a really tasty bbq sauce, recipe from Chef Tyler Florence. Corn is from a local farm and beef ribs actually courtesy of a butcher shop client. I ordered and every now and again he gives us 100% "staff discount". We are his accountant and have been for about 6 + years!.

Tasty all round!


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