Okay, so after years of searching, I have finally found some ribs with a decent amount of meat on them. Up until now, all I've found were the back ribs that were barely held together with connective tissue and a few scraps of meat on them. These were $4.99 lb at a Kroger owned, Fred Meyer store. They were featuring Flanken ribs, but I asked the butcher to give me some uncut. I got a cryovac 2-pack, and here we are.
I removed the membrane and brushed them with some A-1 Thick & Hearty, then dusted with Jeff's Texas Rub and Eat BBQ- Purposeful Rub.
From the past threads I read, it appeared most folks here smoke them at a higher temperature than other beef cuts. I saw anywhere from 250° to 300°, until an IT of 200° or so was reached. So I threw them on a little after 6am, and went for 260° , fully expecting them to go most of the day. But the IT seemed to go up pretty fast. At 3 hours the smaller one was 181° and the larger 169°. I have now cut the heat back to 225° to slow things down a little, and spritzed them with a little apple juice. More to come.
I removed the membrane and brushed them with some A-1 Thick & Hearty, then dusted with Jeff's Texas Rub and Eat BBQ- Purposeful Rub.
From the past threads I read, it appeared most folks here smoke them at a higher temperature than other beef cuts. I saw anywhere from 250° to 300°, until an IT of 200° or so was reached. So I threw them on a little after 6am, and went for 260° , fully expecting them to go most of the day. But the IT seemed to go up pretty fast. At 3 hours the smaller one was 181° and the larger 169°. I have now cut the heat back to 225° to slow things down a little, and spritzed them with a little apple juice. More to come.
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