I had planned on doing burgers and chicken legs today but I got a sudden craving for beef ribs this morning so I went and grabbed the best pair the store had. Dang beef is expensive these days.
Even picking through the offerings, the ribs were on the scrawny side (3.5 lbs each). I rubbed them with a little soy sauce and then seasoned them with my normal beef rub (smoked salt, black and green peppercorns, dried minced garlic, dried bell pepper, dried minced onion, and oregano) that I finely ground.
I put them on the Egg indirect at 300°F with oak wood for the smoke.
I cooked them for 2 1/2 hours. The shiners came popping through.
They may have been bony but they had meat between those bones.
Served with Stubbs on the side. I want to hate that sauce but I love it on beef ribs.
I didn't get as much of a smoke ring as I normally do when I go low and slow but they still tasted great. There was a little more pull to the texture than usual but that isn't necessarily because of hot and fast, I should have just left them on for another 15 to 30 minutes.
When it comes to brisket, I find my hot and fast is as good as low and slow. But with these beef ribs, I think I prefer low and slow. This hot and fast works but I get more smoke flavor and a more tender texture with low and slow beef ribs. Maybe it's the short cook time for the ribs compared to brisket.
Anyway, it was a day off of work and I got to smoke some ribs. It was a good day!