Oak wood beef ribs ~ Move over brisket!

[Ernest]

I think I've said this before but I'll say it again.....I'll take beef ribs, short or otherwise, over pig ribs or brisket.
My beef seasoning is simple, garlic powder, onion powder, a heavy load of black pepper and a touch of paprika.
I always salt my meats at least a day before.

Here I'm using lil Smokey, WSM 14.5. locked in at 230-250. Took about 5 hours to cook.
Outside temp was 55 degrees.



Two hours in



5 hours in, no wrapping. Let em go naked until 200 degrees IT.



I was struggling to come up with sides. Then I thought......TACOS!!



Lil smokey can cook!!! I'm glad I got that little rascal.

 

[ChuckO]

That's some mighty fine cooking you did Ernest. Great photos too

 

[Mike Martin]

Those look really great. I'm going to have to try some.

 

[ScottyB]

Short Ribs are good eats! Nicely done.

 

[Ernest]

Thank You Chuck, Mike, Scotty!!

 

[Tom Golden]

Oak + beef = marriage made in heaven. Great job!

 

[Enrico Brandizzi]

Those ribs look perfect!

 

[THoey]

Looks great!

 

[Frank H]

Woof! Love beef ribs, and I agree , they beat all other contenders. Yours look amazing.

 

[S.Six]

Rib tacos! Nice work!

 

[Dean V]

I'll take beef ribs over pork myself. The ribs look outstanding and seeing this cook only bolstered my hankering for a 14.5 wsm..

 

[Ernest]

I'll take beef ribs over pork myself. The ribs look outstanding and seeing this cook only bolstered my hankering for a 14.5 wsm..

I love that little guy, I call it lil Smokey.

 

[Tommy B]

post oak and beef is like peas and carrots or spaghetti and meat balls.... Great cook!

 

[Rich Dahl]

Nice ribs look real meaty!

 

[Ernest]

Nice ribs look real meaty!

Oh yeah. My butcher is a smoker too so I just tell him to get me short ribs for smoking.