First time smoking beef rib and would like advice

[jaxgatorz]

Looking good !

 

[chopsaw]

Lookin' good .

South African sausage at 165.

That's a good temp for those . Uncured ground meats should be 160 / 165 . Just as a reference for safe temp .

 

[bigbluecrab]

Everything was great! The SPOG was way too salty, I'll need to cut that back. I should have done that in the first place as my wife and I are pretty sure miserly with using salt.

Thanks everyone for all of the great suggestions, can't wait to make this one again.

 

[BigW.]

Looks great. My guess is the salt + Old Bay= too salty. I like Old Bay but it is salty! First ingredient is Celery Salt.

 

[schlotz]

Next time just go 50/50 kosher or sea salt and pepper, you won't regret it.