I have a couple questions
Sunday I would like to do smoke beef ribs
first problem beef ribs are not eaten here in belgium
I have been to my butcher with a photograph,he can provide it me
second problem
because they would normal not be available
We never taste or seen beef ribs before,and never seen preparing
we are at any point in the dark
I'm not afraid of something new,but do not want to spoil
rub or marinade
water in the waterpan of my smoker or dry
what temperature to hold in the smoker
do I also do something like 3-2-1 methode
foil or not
go i for internal temp or time
sure what to do /and certainly not to do with beef ribs
any help is welcome,on the other side of the great ocean
Thanks in advance
Sunday I would like to do smoke beef ribs
first problem beef ribs are not eaten here in belgium
I have been to my butcher with a photograph,he can provide it me
second problem
because they would normal not be available
We never taste or seen beef ribs before,and never seen preparing
we are at any point in the dark
I'm not afraid of something new,but do not want to spoil
rub or marinade
water in the waterpan of my smoker or dry
what temperature to hold in the smoker
do I also do something like 3-2-1 methode
foil or not
go i for internal temp or time
sure what to do /and certainly not to do with beef ribs
any help is welcome,on the other side of the great ocean
Thanks in advance