Beef Ribs - Revisited with a twist from Richard FL

 
I didn't take pictures, because how many times can one cook beef ribs, take pictures and think something new will come up.

I received some rubs from Richard FL, one of which was Kona Rub.

I love the aroma of coffee beans and ground coffee but not the taste of coffee. I can't believe how different the end result is.

Anyway, I hadn't used the Kona Rub from Richard and got to thinking, he was kind enough to send me some so maybe I had better give it a try - besides he asked me if I liked it (guilt trip ).

So I cut the ribs in half and use the Kona Rub on 1/2 - big mistake.

I used mustart, applied the Kona patted in and then another coat of Kona Rub. I thought if I were going to give it a try I would give it a fair chance.

My expectations were not high because of my predisposed thoughts.

Egg with lump just above the holes in the fire ring, adjustable rig and grid on top and dome at 240°. Yup, these meaty beef ribs were being done direct with some Pecan and peach wood.

The beef ribs were at 190°-205°, tender and ready to take off.

Time to see if I was going to toss the Kona Rub beef ribs.

Oh my, Richard that blend is fantastic!!!! Wish I had done the entire rack with it.

Well on to Kona Rub & steaks.

Thanks Richard that blend is wonderful!!!!!!!!! I am amazed at the final flavor.

Kent