beef back ribs

I decided to try fitting 3 tiers of beef in the Small Egg. Thinking the set up might come in handy on a future camping/glamping trip. Put a spider from the Ceramic Grill Store (brethren tjv) onto the fire ring, topped with a cast iron griddle covered with foil, my Woo ring, and then a cooking...

Never smoked beef back ribs for some reason. Local butcher in Denver had special on them so I snagged some. I went with Tuscan-style wet rub for something different. Lots of garlic and fresh herbs (see recipe below). Lots of fat to trim from the backside of the ribs, but worth the work. The...

Hello all, Slime checking in here from Kensington, MD. I'm relatively new to smoking, been putzing around on extremely cheap equipment for a few seasons and then on a converted Weber Kettle for the past year or so before I converted to the big dog pictured below. She's an offset, reverse-flow...

Hi Friends, This weekend I went ahead and smoked a brisket - (15lb) and some beef ribs. My first problem was that I needed to fold the brisket over itself to fit into my smoker, I folded it over with the flat facincing up and fat cap facing down - I inserted the temperature probe into the...

1st time with beef back ribs. I trimed the fat. Pulled the membrain off. Dusted with a basic no sugar rub. Salt, onion & garlic powder, pepper, dash of cumin & cayenne pepper. Cooked at 250 for 2 hours. 300 for the 3rd hour. Foiled with some Foil Hat Rub and guinness beer for 1 1/2 hours. They...