Long time lurker first time poster

meruffne

 

I’ve been an egghead for 10 years now, and have learned a ton from the site. Many thanks to those that log your cooks and share your recipes. 

I was asked to procure the meat for Easter lunch. Only beef ribs to be found in Dallas were Wagu at Costco. 

Went Franklin style: Salt, pepper and smoke. I used Texas Pete to bind the salt abs pepper. 

These big boys went on at 8:30a at 285, spritzing with Worcestershire and water every hour. 

Five hours in....

JohnInCarolina

Welcome!

gmanrva

Coming along nicely!! Good eats await. 

lousubcap

Welcome aboard and enjoy the journey.  Above all, continue to have fun.
Whoever gave you the meat tasking had it together.  Those are great looking.  As you well know, brisket on a stick.  Enjoy the meat coma banquet!

JohnEggGio

Very nice!  @lousubcap - you forgot to say "Beat their pork cousins every time."😊

meruffne

After an eight hour smoke. Easter lunch will be memorable. 

Fayborg

Nice job,  I’m drooling. 

whuma

I’ve never eaten beef ribs.  I wish I could eat those. 

Eoin

meruffne said:

After an eight hour smoke. Easter lunch will be memorable. 

Nice job.

Foghorn

Welcome aboard.  Great cook.  I'm not surprised that @lousubcap beat me here.  He's drawn to beef ribs and new members like a moth to a flame.  You should join one of his/our Zoom chats on Friday night - and post more cooks.

johnmitchell

Welcome.Those look great

dsmc

Those look great!

MotownVol

Great looking cook.

saluki2007

Way to swing for the fence  on your first post. Great job. 

RRog17

🔥🔥🔥🔥

dbCooper

That plated shot is better than some of the art in the artwork thread!  Very nice ribs.

*and I think all the artworks posted are way above average.   🙂