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Old 07-27-2013, 08:26 AM   #5
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

I'm cooking some beef back ribs today. I'm also a 1st timer for beef ribs. Looking forward to peoples comments on your post.

I'm going to start with my my basic no sugar rub (salt, black pepper, garlic powder, onion powder, and a dash of cumin & cayenne pepper) and then foil them after 3 hours, with some beef broth. I might shake in some Foil Hat Rub in with the broth. When they are almost done, remove the foil and put them back on the smoker to let the outside dry up a little. Sauce on the side. A buddy of mine broght me a bottle of sauce from Texas. He says it has some kick to it. "Rudy's Bar-BQ Sause". I might try with it.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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