Rick P
TVWBB Pro
Lunch was MD soft-shells.
I picked up some beef ribs from one of our favorite butcher shops, (Wagner's Meats in Westminster, MD if you're curious), a few months ago.
Dry-brined with kosher salt last night, and I rubbed 'em down with a homemade rub*
This is 3 hrs in.
I'm mixing it up this time, by using the 3-2-1 method. I rarely wrap but, after trimming, they're on the thin side. I stuck them in an aluminum pan and covered with foil. I'll take 'em out after a couple hours and smoke for another hour.
*Meatheads "Big Bad Beef rub" from his Amazing Ribs site.
I picked up some beef ribs from one of our favorite butcher shops, (Wagner's Meats in Westminster, MD if you're curious), a few months ago.
Dry-brined with kosher salt last night, and I rubbed 'em down with a homemade rub*
This is 3 hrs in.
I'm mixing it up this time, by using the 3-2-1 method. I rarely wrap but, after trimming, they're on the thin side. I stuck them in an aluminum pan and covered with foil. I'll take 'em out after a couple hours and smoke for another hour.
*Meatheads "Big Bad Beef rub" from his Amazing Ribs site.
