beef country style ribs

Discussion in 'Beef' started by hdofdc, Aug 15, 2009.

  1. hdofdc

    hdofdc Newbie

    Just picked up a pack of beef country style ribs from Wallyworld. What is the conventional wisdom as to smoking these on the UDS? They weigh 1.59 lbs and appear pretty thick. I also have a pack of pork CSRs to do as well but have read enough in the pork forum to know how to cook those. Will the same method work for both?
    Thanks!
     
  2. hdofdc

    hdofdc Newbie

    wow. pretty underwelmed by the response! They turned out awesome!!! Will pick these up again!
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I have never done beef ribs, how did you do them?
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Sorry I missed your post yesterday. I've never had CS beef ribs and I don't own a UDS. Guess I couldn't have been much help to you anyway but I'm glad they turned out good. Paul is right, we really need Qview.
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Whell Dang! If no one is gonna step up to the plate and give this feller a hepin hand, whell then i will.

    Dude I have no frickin' idea on what to tell ya!






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    Okay, just kidding. Same same essentially as pork except that it takes about 1/3 more time for beef. Everything is the same!

    Really. Just use your favorite rubs your favorite techniques....foil or no foil...it is all the same.


    It is beef not pork and takes about one third longer.THAT IS IT.

    Hang in there bud, you'll do okay!
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    sorry I missed your post also-and yes do a 3-2-1 maybe little longer in the foil-glad they turned out good
     

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