What kind of beef ribs are these? I just had some of the best beef ribs I've ever had. The method goes against the grain of everything I preach about needing the braise to get good beef ribs.
They were short ribs that were cut into individual ribs. Well seasoned on all sides and smoked with the pit running 275°-300°. Done in about 4 hours. The meat was tender and all sides had a great bark on them. The bark to meat ratio was perfect. I will be duplicating this smoke soon!