Moose Lips? No just beef ribs

Pot Licker

I come humbly before the forum with an apology; I messed up a set of beef ribs that even I couldn't finish. So I come before you seeking advice on how to improve them next time, and also providing others an opportunity to learn from my mistakes. I had rubbed beef ribs with yellow mustard and brought them to room temp, problem #1 I believe is I let my egg temp get to high and was never able to get it down below 350 with still wanting to eat the ribs for lunch, shouldn't have rushed. Mistake #2 I am not sure about, I used a place setter, tray to catch the grease, and a rib rack, cooked the ribs for 3.5 hours but was surprised how greasy the ribs tasted, I didn't trim off much fat, needed something to hold the meat to the bone,
Anyway I will live to cook another day but it won’t be beef ribs.

Gene

Pot Licker,
I did Plate Beef Ribs from sams yesterday on raised Grid with plate setter and Pizza Pan under them, only put salt and Pepper on them. Cooked around 250 for 4 hours. wife wasen't home yet so wraped in foil and in Over for a few hours until she got Home. They were good. Think we Like them more than Pork Ribs.

Wardster

Pot Licker,
I love beef ribs. I cook them with the same set up, but at 250* for about 6 hours. You need to give them time for all the fat to break down.
Here is a link that taught me where to start...
[ul][li]beef ribs[/ul]