Hi - I did a smoke today along the same lines of this: Beef Ribs from Shoprite.
Not trying to hijack a thread but this one seemed to be died out and I thoguth it wold be better than starting a new one to discuss same thing.
I wanted to buy pork ribs but the store had none, but they had several nice sized packs of beef ribs so I figured why not. I've had beef short ribs in restaurants and from caterer's before that were awesome.
I did a dry brine of Jeff's Classic Rub for about 3 hours, resting at room temperature on a plate. I had 3 1/2 lbs of ribs.
Smoked at 220 on my
WSM, I use Kingsford traditional blue and used Hickory smoke wood. Smoked for 3 hours on the top grate, pulled them, wrapped in butchers paper and put back on for another 2 1/2 hours.
the flavor was decent, ribs were tender but the meat to bone / fat content was pretty disappointing. I'm glad I didnt make these for guests.
Now to fix this - what should we be looking for when buying ribs ? I dont know how to tell by looking at the package in the grocery store.
Maybe need to find a good butcher?