omg i can pass this rack up

scott greenwood · Mar 1, 2014

: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 · Mar 1, 2014

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 · Mar 1, 2014

Yep... 275 until probe tender for me, too.

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

Firefighter · Mar 1, 2014

Ron_L said:
Yep... 275 until probe tender for me, too.

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

Wow those looks awesome sir!

omg i can pass this rack up

scott greenwood

Wandering around with a bag of matchlight, looking for a match.

sliding_billy

somebody shut me the fark up.

Ron_L

Administrator

Firefighter

Full Fledged Farker

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