Tuesday beef ribs

[Ken Barth]

Beef ribs on my 22 WSM w/Weber briquettes and pecan and cherry chunks. Dry brined 3 days then rubbed with Mississippi Grit. 5 hrs at 235 followed by 4 hrs at 225. Pulled at 200, they were very juicy and tender. Smoked the asparagus for 30 mins after pulling the ribs. Good smokiness.

 

[Jeff Boudman]

Great job on those meaty ribs!

 

[BFletcher]

Very nice looking meal!

 

[ChuckO]

That's the stuff Ken. And extra credit for the grilled Gus

 

[JimK]

Very nice! Love that last pic.

 

[Kevin L (NKY)]

Very good looking and I bet astasty as they look. Nice job.