I ran my first batch of beef ribs yesterday and overall I was happy with the results. Sorry, no pictures. I did a simple rub of a little cayene, paprika, garlic powder, black pepper, and salt. I ran them 3-2-1 at 225 with apple wood, I used a little Carolina style BBQ sauce as a glaze, which gave a nice little zip to the flavor. Flavor turned out good, but a little light on the smoke but nice an beefy tasting. My biggest disappointment is that I had no smoke ring at all in the meat. I am thinking maybe running the 3-2-1 at 250 next time to see if that helps. Any suggestions on anything else that might help?
