Beef Rib Question

Unknown

<p />These aren't Woodoggies caliber beef ribs, but they were the best I'd seen off the shelf in a while. I haven't done beef ribs in a long time...maybe never on the Egg. Do I do them elevated and direct like pork,...and at what temp?[p]I'm about to rub the down with a mixture of mustard and Balsamic vinegar and season with CowLick. [p]Any help will be appreciated.[p]Thanks,[p]Mike

Lawn Ranger

Never mind...I went to the archives ...like I'm supposed to. That's what they are there for.[p]Mike

Unknown

l,I have done many of beef ribs, I let them go indirect at 250 dome for about 5 hours. I also remove the membrane from the bones. Nothing more than that.

Lawn Ranger

tac18k,
Much grass!