Thanks everyone for sharing your ideas on beef ribs...and Gfw for sharing your first results! Gonna cook a test slab today. The chunk has four Fred Flinstone sized bones, and is currently slatered in mustard, and dirtied up real good with JJs rub.[p]Gfw tried the indirect method yesterday. They were good, he said, but still greasy. Not being wild about hot grease running down my chin, I thought I would try JJs direct extended method. Hopefully 6-7 hours of low/direct cooking will melt most of that fat away, and leave me with some magic meat. JJ hasn't let me down yet.[p]The cook begins about 11:00, over a healthy dose of mesquite smoke.
Keep yall posted.