Got some chuck ribs during my last trip to RD. First time doing these but definitely won't be the last. Trimmed off the hard fat. Smoked over some pecan and hickory for about 6 hours at 250-275 - just kinda let the pit do its thing.
Fed the whole fam with leftovers... and I still have 3 more slabs like this in the deep freeze
My boys called them dinosaur ribs.
I forget how far into the cook this was.
After a rest.
Very juicy and great beef flavor. Loved every bit of these.