Beef ribs on the stick burner

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Hawging It

Master of the Pit
Original poster
OTBS Member
Jan 1, 2019
2,827
1,713
Southeast Mississippi
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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Looks mighty tasty. I think I may have some in the freezer...JJ
 
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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.
 
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nice looking. I found this thread looking for tips as I'm doing something similar today. hope mine turn out as well.
 
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