Beef Ribs

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Gotcha. You can use salt and pepper or your favorite beef rub. I'd smoke them unwrapped the whole time at 275. Until probe tender. Should finish around brisket temps. Maybe 203ish but most important probe tender. I like to spray them during the cook with dark beer but you don't have to spray
IMG_20210501_185827.jpg

These aren't the same cut as yours but I used the same method I mentioned above
 
And nothing wrong with 225 if that's your comfort zone. Will just take longer. I thing the higher temp makes the pull back on the bone better which in turn makes for a beautiful rib
 
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