for the newbies. 2-2-1 beef back ribs,memphis dry rub style,play by play

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Master of the Pit
Original poster
OTBS Member
May 5, 2007
standing over the pit- kentucky
ok here it is- the pics tell you everything except i went 1/2 coal bricks & mesquite( added a handful of bricks & 2-4 chunks of "skeet" every hour to hold the temp(250). i chilled the ribs before rubbing then brought to room temp fer 45 mins to an hour( never tell the health dept. that if ya do caterings,contests, or a restaurant).everything else is step by step in the captions. i've done prolly 2000 lbs of beef & pork ribs in the last 20 years- these were the best i've ever done- so i'll swear by this rub & this method.if ya got questions just ask- ps i'll post the stuffed tater recipe either tonight or tomorrow. here's the pics & recipe.
It's a beautiful day and I cant smoke......

Darn good lookin ribs gypsy!
We just did some individual pieces of beef back ribs for the holidays. I leave them in the pan I marinated them it. Used Mojo in one and Stubbs beef marinade in the other. Uncovered for the whole process but rotating the meat, around in the pan as it smokes. I like Memphis rub but usually use it more for pork and chicken. Will have to try the Memphis rub on the beef next time. Our beef ribs here are not very good in slabs, but have found some outstanding meaty single cut ribs that smoke up very well.
It's a gloomy day out here on the pacific coast. But oddly enough I've got a memphis style rub on the ribs I'll be doing today too. I'm gonna do em 3-2-1 style in some mesquite. Hopefully the cheese drippings from last night will be easy to clean out. that might foul up my smoke somethin fierce. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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