- Joined Oct 4, 2013
Smoked up some country style (boneless) beef ribs this evening. Used Jeff's method of smoking for an hour, then wrapping them is foil until they hit 170. Used a Garlic/Pepper rub and finished them off with some Rufus Teague's Touch of Heat sauce. Great flavor, but they had a lot of tough spots in them due to Grissel. Overall good dinner considering the toughness. Also did some taters at the same time. Here's some shots of the process...