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Beef ribs on the stick burner

Hawging It

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Haven’t smoked any beef in a few weeks and had a hankering for some ribs. My local guy always has em. Picked up a two pack and threw em on. Seasoned with Tony’s creole seasoning, Cavenders Greek seasoning and a lot of black pepper. Rolled hickory splits @ 235 for 3 hours then wrapped for 2 hours. That’s it. Man they were great with a nice smoke ring. Take care and keep on smokin!!
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chef jimmyj

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Looks mighty tasty. I think I may have some in the freezer...JJ
 

chopsaw

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Those look great . Don't see them much around here .
 

Sowsage

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Those look delicious!ive never done the back ribs. The ones I see around here are 90% bone 10% meat so I've never baught them.
 

HalfSmoked

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Nice looking rack of ribs there guy. Don't see hold racks around here.

Warren
 

tx smoker

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That's some mighty fine looking beef coming from a Hawg guy. Great job on those ribs!!

Robert
 

HalfSmoked

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Thanks for the like Hawging It it is appreciated.

Warren
 

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