So these are the $2.99/lb "pork feet" that I scored a couple of days ago.
Just Kinder's Mesquite Salt and Pepper.Into the MES with the Auber set at 270℉ with a tube of char/hickory dust in the mailbox.
In the package were two racks,one had smaller more uniform ribs and the other was really big and thick with a decent amount of fat which some I trimmed.The smaller rack took 3 hours and one half was eaten as scooby snacks.The larger rack took almost 4.5 hours.Both probed tender at 189℉.
Flavor and doneness was outstanding.The larger rack contained quite a bit of fat but the smaller more uniform one was all meat and just awesome.
Having several more I will certainly be revisiting this over the next several months but I think this time around I may drop the temp to like 235℉ for a longer slower smoke and maybe even wrap for a short braise.
All in all I'd say it was a success considering how few times I've done beef ribs over the years and at $2.99/lb I'm not going to do to much complaining.
Just Kinder's Mesquite Salt and Pepper.Into the MES with the Auber set at 270℉ with a tube of char/hickory dust in the mailbox.
In the package were two racks,one had smaller more uniform ribs and the other was really big and thick with a decent amount of fat which some I trimmed.The smaller rack took 3 hours and one half was eaten as scooby snacks.The larger rack took almost 4.5 hours.Both probed tender at 189℉.
Flavor and doneness was outstanding.The larger rack contained quite a bit of fat but the smaller more uniform one was all meat and just awesome.
Having several more I will certainly be revisiting this over the next several months but I think this time around I may drop the temp to like 235℉ for a longer slower smoke and maybe even wrap for a short braise.
All in all I'd say it was a success considering how few times I've done beef ribs over the years and at $2.99/lb I'm not going to do to much complaining.
