Ready to embark on a new adventure. First time smoking pork brisket bones, country style ribs (from my research on SMF I have learned that they are really just sliced pieces of bone in shoulder), and pre-sliced beef ribs.
plan to smoke them all 225-250 in my Masterbuilt deal fuel pro with propane and a mix of cherry and hickory.
Here are some pics
Hahah I got a little carried away with the pics.
On the pork brisket bones and the country style ribs I used a sweet and spicy rub recipe I got from some old cookbook that came with a crockpot... I'll find the recipe on here and post it! It really is great and even before I got my smoker and used to bake my ribs and then finish them on the grill people raved about the rub. I have smoked beef ribs before and had success with just some Montreal steak seasoning so I stuck with that.
Anyone have an idea on a cooking time for the brisket bones and the shoulder country style ribs? I was thinking about approaching them like spareribs (anywhere from 5-7 hours) but like I have read on here over and over...they are done when they're done. So I'll just keep an eye on them. Suggested internal temp for the country style? I'd like them to eat like ribs rather than pull like I have heard they can. Thanks in advance for your help! More pics to come!
plan to smoke them all 225-250 in my Masterbuilt deal fuel pro with propane and a mix of cherry and hickory.
Here are some pics
Hahah I got a little carried away with the pics.
On the pork brisket bones and the country style ribs I used a sweet and spicy rub recipe I got from some old cookbook that came with a crockpot... I'll find the recipe on here and post it! It really is great and even before I got my smoker and used to bake my ribs and then finish them on the grill people raved about the rub. I have smoked beef ribs before and had success with just some Montreal steak seasoning so I stuck with that.
Anyone have an idea on a cooking time for the brisket bones and the shoulder country style ribs? I was thinking about approaching them like spareribs (anywhere from 5-7 hours) but like I have read on here over and over...they are done when they're done. So I'll just keep an eye on them. Suggested internal temp for the country style? I'd like them to eat like ribs rather than pull like I have heard they can. Thanks in advance for your help! More pics to come!
