Beef ribs

Discussion in 'Beef' started by bgosnell151, Nov 8, 2015.

  1. bgosnell151

    bgosnell151 Smoking Fanatic

    Put on some beef ribs this morning. Going to try the 3-2-1 method. One rack is SPOG and the other is Montreal steak. I typically use Pecan, but am trying Mesquite today.
     
    Last edited: Nov 8, 2015
  2. bgosnell151

    bgosnell151 Smoking Fanatic

    3 hours in and foiled them with Dr Pepper and butter. Also through in some Brussels sprouts.
     
  3. bgosnell151

    bgosnell151 Smoking Fanatic

    They turned out awesome!!!
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Any leftovers can be sent here for further evaluation... [​IMG]
     
     
    bgosnell151 likes this.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Dadgum that looks good ! I'm green with envy , I can't see paying the price for them here in Ohio . Besides , what we can find are trimmened down to the Bone . Not much meat on them , so it's paying for the Bones( which would be best used for a stock . . .:icon_evil:

    Thanks for the look and . . .
     

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