Doing some beef back ribs for the 1st time. Planning on a 2.5/1.5/1 type cook for a total if 5 hours at 225-250. Anyone got any opinions on those times? Of course I will check and modify at each step.
Stupid me ran out of foil so I am doing one in foil and will spirit the others with some apple juice every 30 min or so. Have never cooked ribs without foil, have always wanted to but never wanted to experiment because most of the time I am cooking for guest and know the foil method works.
Dinner is served. 1st time with beef ribs. Pretty good. Still prefer pork but good for a change every once in a while. Also liked the foiled better. Wife did also.