I cooked some beef ribs this weekend for some guests and to practice for a party in the future. I cooked the beef ribs and while cooking realized that I did not get the ribs that most people use. There was meat and then a thick layer of fat and then meat by the bone. I believe the fat and the extra layer of meat are not normally part of beef ribs. I picked the ribs up from the commissary and it was in fact three bones not four like the butcher told me. The commissary used the ribs to make short ribs and so there was a lot of meat on the ribs. On the meat side there was about two inches of meat and very little on the bone side. It was more like a steak with rib bones. However, they were great to practice on. Kevin thanks for all of the advice about a shorter high heat or braise but I was able to smoke them at 250 for 6 hours and 15 minutes. My family was exhausted after Saturday so I only spent about 1.5 hours away from the smoker. (The WSM was great and held the temp the entire time I was gone.) The ribs were incredibly tender and juicy. The fun part was cutting them. They looked like Fred Flinstone brontosaurus ribs. Sorry I don't have any pictures but trust me when I say that it was quite the sight to behold. I plan on doing them again. I recommend them to anyone who likes a beef flavor.
Lance
Lance
