Beef Ribs and Lockhart Sausage on the Franklin

[Dustin Dorsey]

I picked up some beef ribs from HEB on one of my trips through DFW.

Seasoned them up with these Franklin rubs.

Cooked them on the Franklin pit.

Cooked them with post oak at 275 to 300 for about 6 1/2 hours.

I got some killer bark.

Sliced shot.

Another sliced.

Sliced sausage.

Plated.

Close up of that beef rib. I saved the center rib for myself!

 

[Andy Kaminski]

Dustin that is a good looking plate.
You can’t just go out and buy a plate of that.

 

[Darryl - swazies]

Dang that is some good looking stuff......
I am sure that smoker can do a bit more than what the rest of us can bring to the table.......

 

[Randy]

I love it great looking plate and dinner I like the whole thing the rib the sausage the mac and cheese of course got to have something green.

 

[Tony Coloma]

Really nice! Looks great

 

[Bruno]

Very nice!!

 

[ChuckO]

Awesome cook Dustin. I have never seen better looking beef ribs or any ribs for that matter