Bought some, never cooked em before.
Weber dome?....tips?
Bought some, never cooked em before.
Weber dome?....tips?
\"I never saw a wild thing feel sorry for itself. A small bird will drop dead frozen from a bough without ever having felt sorry for itself.\" <br />D.H. LAWRENCE
Cooked some one time. Didnt do them any different than pork ribs. Low and slow to temp. Pick a rub you like or make your own. They are good, I think better than pork but less meat than pork ribs.
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Paging MacDog
When I was in Houston, a buddy of mine cooked them all the time. He mastered beef ribs. I cooked them with him a handful of times to kind of learn what he did, and eventually I got pretty good at them too. I start by pulling the silver skin on top, and trimming the fat. He never pulled the membrane like on pork, but I do. Honestly don’t think it makes a ton of difference. Then we salt the ribs, and wrap in butchers paper and let them bribe over night. I cut mine in two bone sections, seems to cook better. Cover them in your run of choice and put them on the smoker at 225°. Spray with a 50/50 mix of apple juice and vinegar every hour. Cook about 4 hours. They are super tender and packed with flavor. I like them as good, if not better than pork ribs.
Salt, black pepper, oak wood.
225-250 degrees until they hit 200.
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