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I smoke beef ribs often. I do mine at 225* for 5 hours. No foiling or panning. I pull them when they are tender, similiar to doing brisket. I start checking for tenderness after 3 1/2 to 4 hours.
Well done!!! I think I like the trimmings as much as I do the ribs. I also am fond of sweet rubs on my ribs. Oh Heck, I'm just fond of everything cooked in the smoker!!
That is a pretty good deal. My neighbor just bought one. I tried to talk him into the TEXAS but he decided to go small. He is kicking himself now. You will love it no matter which version you buy.
A while back, I posted some pics of a wine barrel I picked up. I will be competing in a wine barrel smoker contest cooking Tri Tip in August. I finally finished it last weekend. Here are pics of the build in process.
Lots of sanding involved along with cleaning up the bands
Screws added to...