Hey guy's, I going to try smoking some beef ribs next weekend for the first time ever, I need some advice. Do you handle them the same way as pork ribs, low and slow? I got a slpit rack 4.72lbs. I had to rub and freeze them already till next weekend, because beef ribs don't come around that much. I slatherd them in worcestirshire sauce, and rubbed them with my favorite Italian Beef rub, Garlic powder,onion powder,black pepper, crushed red pepper,basil and oregano.
Any help would be great, thx everyone in advance