A couple of slabs of beef

Simcan

Picked up some Angus chuck ribs.  Pictures follow, with the start, middle and finish, but the method was super-straightforward...mustard, rub, hickory smoke for about 6 hours at 225. No wrapping or anything, very tasty and juicy!

kaybee

Beautiful!! Great original cuts of meat and what looks like a perfect cook. You have me salivating and I just finished cooking a 14 pound brisket yesterday!!

pgprescott

Bravo! 

johnmitchell

@Simcan..I have just put some on... Now you have me doubting my time and temp.. I am at about 225/250...and was thinking about 11 hours. I also plan to go nekked all the way through.. Any thoughts

johnmitchell

By the way yours look awesome..

Hawg Fan

Great looking beef ribs.  One of my favorites.

Foghorn

@johnmitchell, I'd be surprised if they take more than 6 or 7 hours.  At 225 they could go our to 8 hours.  At 250 they may only take 5 or so.  

The meat temp is usually in the 190's when they pass the toothpick test for the win (to quote @lousubcap).

The good news is that beef ribs hold very well in FTC.

johnmitchell

Foghorn said:

@johnmitchell, I'd be surprised if they take more than 6 or 7 hours.  At 225 they could go our to 8 hours.  At 250 they may only take 5 or so.  

The meat temp is usually in the 190's when they pass the toothpick test for the win (to quote @lousubcap).

The good news is that beef ribs hold very well in FTC.

Thanks... I will just run with the internal guide... Much appreciated..

Simcan

Thanks all.  @johnmitchell it was about 6 hours until mine were ready...depending on where I probed it was about 195 to 200.  I also am not particularly careful on temps in that range.  I said about 225 but to be more accurate I should have said between 200 and 250, since it started at 200 for at least a couple/few hours and very slowly crept its way to 250 at some point.  

mEGG_My_Day

Those ribs look killer.  Well done!!

Flat4

Damn these look great! Going to have to get some beef ribs soon.