I was at Killen's BBQ in Pearland, TX a while back and had some of the best beef ribs I have ever seen or tasted. Now I have this urge to try to recreate them at home on my smoker. I have attached a pic of some ribs that look very similar.
First of all, what cut of meat do I need to ask for from my butcher? Are they beef chuck ribs? I the ones I had we about 8" to 10 " long.
Second, do I do them low and slow, somewhere between 225 - 250? For how long?
Any help would be greatly appreciated and I'll certainly report back on the results, with pics if possible.
Thanks in advance.
DerrikMo
First of all, what cut of meat do I need to ask for from my butcher? Are they beef chuck ribs? I the ones I had we about 8" to 10 " long.
Second, do I do them low and slow, somewhere between 225 - 250? For how long?
Any help would be greatly appreciated and I'll certainly report back on the results, with pics if possible.
Thanks in advance.
DerrikMo