Beef Ribbuz.

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ScottyDaQ

Master of All
Joined
Mar 12, 2005
Messages
7,490
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In ur house, eatin ur foodz.
Threw these on around noon over lump, 2 hickory and 1 cherry..
WRB on one and Montreal on the other





3 hours later ... foiled and back on.
running about 275-280 with no water pan.

more to come
 
I grab em when I can. These are packed in a cryo from "National Beef". They also had one pack that they cut off when making ribeyes, I put that one in the freezer. I like em. Not a lot of meat, but sure are tasty.
 
looks pretty freaking good right now.
Want a lot of finished pics.

the best beef ribs I ever made were the best ribs I ever
ate, but it's a real hit and miss thing with me.
 
Never did my beef ribs in foil, but those sure look great!

How'd they turn out?
 
How'd they turn out? I guess the word would be succulent. Man, soo tender. the outer bark has just a little crisp, but the inside melted in your mouth like butter.



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I know someone that has a dog that will be very happy to get them bones.
 
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