PeterD
TVWBB Super Fan
I managed to find a meat shop that sells beef ribs. Not short-ribs, but seven actual ~8" long bones. The only problem is that they receive them from the packer already cut into individual ribs rather than as a slab.
Any ideas on how I should tackle this smoke? I fondly remember the steak-on-a-stick deeply charred ribs that I ate in San Antonio a few years back and I'm trying to re-create that experience here. Fred Flintstone Ribs essentially with thick, flavourful bark!
How much time should I budget for these? I realize they're not done 'til they're done, but having never cooked these before, what's a rough guideline to work by? I'll probably go 250-275 for these, maybe a tad lower, depending on the time generally required. Will the bones being pre-separated cut down the smoke time, do you think?
Also, how can you tell when beef ribs are done? Is it similar to brisket or pork butt (toothpick in like butter=done) or something else entirely?
Thanks in advance.
Any ideas on how I should tackle this smoke? I fondly remember the steak-on-a-stick deeply charred ribs that I ate in San Antonio a few years back and I'm trying to re-create that experience here. Fred Flintstone Ribs essentially with thick, flavourful bark!
How much time should I budget for these? I realize they're not done 'til they're done, but having never cooked these before, what's a rough guideline to work by? I'll probably go 250-275 for these, maybe a tad lower, depending on the time generally required. Will the bones being pre-separated cut down the smoke time, do you think?
Also, how can you tell when beef ribs are done? Is it similar to brisket or pork butt (toothpick in like butter=done) or something else entirely?
Thanks in advance.
