silverfinger
Babbling Farker
- Joined
- Aug 2, 2010
- Location
- Santa Poco.
Stopped by Sam's Club yesterday and bought some beef ribs. I only cooked one of the two racks. (3 bones per rack).
I coated it with EVOO and a light dusting of kosher salt, corse black pepper and granulated garlic.
I smoked the beef ribs for 5 hours between 200 to 220 degrees on the kamado.
I pulled the beef ribs and wrapped them in tinfoil and blankets, then dropped them in the cooler for about 30 minutes.
Ready to cut.
These were very juicy and tender fall off the bone ribs.
BEEFY :becky:
Closeup shot of the smoke ring and meat.
The whole family enjoyed these beef ribs including my 3 legged dog.
Thanks for looking!
I coated it with EVOO and a light dusting of kosher salt, corse black pepper and granulated garlic.
I smoked the beef ribs for 5 hours between 200 to 220 degrees on the kamado.
I pulled the beef ribs and wrapped them in tinfoil and blankets, then dropped them in the cooler for about 30 minutes.
Ready to cut.
These were very juicy and tender fall off the bone ribs.
BEEFY :becky:
Closeup shot of the smoke ring and meat.
The whole family enjoyed these beef ribs including my 3 legged dog.
Thanks for looking!