Do you cook Beef ribs the same as pork?

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I've done both ways. The 3-2-1 method IMOO makes them alittle "too fall off the bone". I like some bite to them. Remember, beefies are cut from the prime rib area and have enough fat in them to keep them moist and tender going low and slow w/o having to foil.
I do a bit longer on the open end cuz they tend not to render as quickly as pork and I hate fat! I poke at the little fat blisters too.
I never find any decent racks of beef fibs here, but lots of beef boned ribs. We throw around nine of them in a deep dish aluminum pan, marinade them in Mojo over nite. I pour off 70% of the mojo in the morning and put the pan on my ECB. Smoke for 3 to 3 1/2 hours. Baste with some of the mojo in the pan. Excellent. I had a post on this process here, but my photo host went belly up, so no photos. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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