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View Full Version : omg i can pass this rack up


scott greenwood
03-01-2014, 04:53 PM
:clap2:I happened to stumble across some beef ribs that have so much meat on them I rely don't know how to cook them I have smoked beef ribs before but not like these the things are huge can some one pleas help me with what to do

sliding_billy
03-01-2014, 05:08 PM
Assuming you have cooked backs and that these are shorts... cook like brisket (same rub as you would use on brisket and same cooking temp - IMO SPOG and 275). Probe tender, and they are done.

Ron_L
03-01-2014, 05:15 PM
Yep... 275 until probe tender for me, too.

These were chuck short ribs and took about 5 hours until probe tender.

http://i35.photobucket.com/albums/d172/Ron_L/57d3a088.jpg

Firefighter
03-01-2014, 06:24 PM
Yep... 275 until probe tender for me, too.

These were chuck short ribs and took about 5 hours until probe tender.

http://i35.photobucket.com/albums/d172/Ron_L/57d3a088.jpg

Wow those looks awesome sir!