Originally Posted by Just BS
Trim it and cook low and slow like a brisket...when you think its done cook it some more or it will be tough.
I agree. As the fat starts to render the meat will pull back much farther from the bone than is typical for pork ribs. I've only smoked individual cut beef short ribs and grilled flanken style, interested to see how these beasts turn out!
WSM, Mini WSM, Weber 22.5" OTG, Weber Jumbo Joe, Weber Smokey Joe, Brinkmann Gas Grill