Thanks to this forum I had my 1st attempt at beef ribs today.
Smoke: minion method with cherry chunks on top of cowboy lump.
Seasoning : Salt, Black&White pepper, colemans mustard powder.
I loosley followed the instructions on the virtual bullet for a 1:30 - 6 pm smoke. temp was mostly between 220-275 with one big dip where I had to shuffle and stack the coals. I'll be glad when im out of cowboy lump, always seems to need re-stacking halfway.
Result:
Made it to 190F but dinner called so I pulled em. Bit tough but the flavor was awesome, mustard mellowed into subtle sweetness and the salt & peppers were as expexted. I definitely need to find a meatier cut next time but pretty good as a 1st attempt. Even had the neighbor compliment me on the smell!
Would taking them to a higher temp help with the toughness or was that just due to the cut?
Smoke: minion method with cherry chunks on top of cowboy lump.
Seasoning : Salt, Black&White pepper, colemans mustard powder.
I loosley followed the instructions on the virtual bullet for a 1:30 - 6 pm smoke. temp was mostly between 220-275 with one big dip where I had to shuffle and stack the coals. I'll be glad when im out of cowboy lump, always seems to need re-stacking halfway.
Result:
Made it to 190F but dinner called so I pulled em. Bit tough but the flavor was awesome, mustard mellowed into subtle sweetness and the salt & peppers were as expexted. I definitely need to find a meatier cut next time but pretty good as a 1st attempt. Even had the neighbor compliment me on the smell!
Would taking them to a higher temp help with the toughness or was that just due to the cut?