beef spare ribs

Unknown

Just picked up a slab of beef spares, and have never done these bad boys before. Looking for temp and time please. I will be coocing them on a raised grid with a few bricks beneath them for an indirect cook. Also, which dizzy pig rub would you suggest? I have and love them all. Gobble gobble.
Seth

Nature Boy

Howdy Seth,
Hopefully WooDoggies will be chimin' in here with his bad self. He has done some real nice beef ribs. I think you would do well to do them at 250 dome for about 6 hours or so, depending on how thick they are. hopefully WD will chime in, or someone else that can steer you closer (whoahh...a pun). A long cook helps to render out a lot of the fat. [p]As far as the Dizzy Pig rubs, I would prolly use the Cow Lick rub, and some turb sugar. Coarse Duzzy Dust would also be good...but Cow Lick with beef is my favorite. And the sugar addition is great for low/slows, so you get a nice caramelized (love that word) crust.[p]a gobble back your way....and a beer.
Chris

Zeke

Seth Howard, I cook beef ribs all the time on the BGE using Dizzy Pig, Cow Lick Rub. Typically, I cook b/w 225 and 250°
for 5-6 hours, indirect, and a drip pan. I like to smoke 'em with either hickory or an apple wood. Beef ribs are wonderful on the BGE and typically bone pulling tender. Enjoy!

Marvin

Seth Howard,
We also do beef ribs frequently much as the Zeke has mentioned. Since beef ribs are thick enough, I put a thermometer in the meat and take them off at 200; as stated this usually takes 5-6 hours at the temps quoted. Ken Stone (Bluesmoke) says emphatically that coffeewood is the best smoking wood for beef. I've used it but not for beef. It's fragrant and not overwhelming. Have fun.

QBabe

Nature Boy,[p]Cow Lick is my favorite on beef too! Hope you and your family had a nice Thanksgiving. [p]Tonia
:~)

Painter

Seth Howard, I have yet to do them, but this always comes to mind when someone asks.
Bob

[ul][li]Beef Ribs[/ul]