Master of the Pit
- Jun 7, 2006
Was at the grocery store on Sunday and saw a double pack of beef ribs and thought "what the heck". Had the day off yesterday so I threw them in the smoker about 1. Now I have an electric smoker with a thermostat which is almost always set on high and usually gets just to about 220. So I garlic'd em' up and them gave them a steak rub and kicked back. I was going to try the 3-2-1, or longer because they were about a 4# & a 5.5# rack. Well I went to check on them at 4 hours (the convenience of electric) and much to my surprise, the one rack was definitely done. Apparently beef ribs have a TON more fat than pork, I acutally had this black crude dripping out of the bottom of my smoker, which is probably my nicely seasoned insides pouring out. Here, even with just an electric element, the fat was so much that we had our own little camp fire going on in there. Poured a little apple juice over the top one and wow, I then created a funnel of flames shootin' out my door. The boy thought it was cool though and I still have my eyebrows, so no harm really done. Well turned the thing down, cut a couple of ribs off the smaller rack to sample, let her cook for another hour for the larger rack and they were awesome! I'm telling you it was the meat from a prime rib, but you got to pick it up and captain cave man them! Some fresh corn on the cob and cold one and we were set...talk about fat, dumb, and happy!!