Beef ribs

Unknown

<p />It's been a looong time. Probably 15 years or so since I've bothered with beef ribs. For some reason, I suspect they'll be a bit better on the egg than my old metal offset. [p]These are cut and rubbed, staing up in a generiuc rib rack. Shootin for a 5-6 hour cook at ~200 - 215.[p]I'll let y'all know![p]bc[p][p]

Unknown

bc,[p]They were absolutely awesome. I wouldn't want to compare them to pork ribs, they are just different, but eggcellent.[p]I didn't get a chance to snap a photo at the finish line; the diners were just too hungry![p]I don't even remember why I stopped doing beef ribs so long ago, but I will be doing these again. Perhaps a bit longer next time, these still had some fat to render, but not too terribly much.[p]bc[p]

carpetman

bc,[p]I love beef ribs too. Can you tell me your recipe![p]I am planning a cook-out this weekend and thought I might try beef ribs.

Unknown

Carpetman,
These where about as simple as can be. I had some generic rub lying around (the usual paprika, salt, garlic and onion powders, variety) and rubbed it on the ribs about an hour before they went onto the smoke.[p]They sat at between 200 - 250 for 5 hours. If I had the time, I would have left them on longer to render more fat, say, 1 - 2.5 more hours or so.[p]I guess the main thing I did differently than pork ribs, aside form the timing, is that I had cut the ribs into individual rib sections before rubbing and smoking. This I would definitely do again. This gave it more surface area for rub, and smoke penetration.[p]enjoy!
bc