Dino Bones

[Pipin' Pig]

OK. So I took advice from an earlier thread and looked up previous posts on beef ribs. Given I have them fresh from the slaughter house and it was either cook or freeze I thought I would try an expierement with them tonight. I put them on about an hour and half ago with a dry rub. Smoker is coasting along at 228 right now and they seem to be coming along well. I put a prob into the meatiest one of the texas style ribs to monitor the meat temp and because I did not have a potato I tried a new method for my other probe. I drove it all the way through the rack of ribs and about an inch and a half through the other side and I am using that to monitor the chamber temps.

I took before pics and will take pics after they come off the smoker and post them all together.

Any suggestions for sauce?

 

[ApronGuy]

No sauce.

Well, that depends on the rub. I just used a rub of black pepper, salt, garlic powder and paprika. Light on the salt.

It didn't need sauce.

 

[RichardF]

No sauce.

Well, that depends on the rub. I just used a rub of black pepper, salt, garlic powder and paprika. Light on the salt.

It didn't need sauce.

Keep it simple Texas style - Not a bad way to go :wink:

 

[BBQchef33]

no sauce..

wll...maybe on thye side to dip... but i never sauce beef ribs or brisket.