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Chicken Dinner
10-04-2015, 11:42 AM
Pork baby backs vs. beef. How can I go wrong?
Arty
10-04-2015, 11:46 AM
What time do we eat???!! I'm only a short 3 hour drive. Keep it warm - I'll bring the cold drinks!
BarryBobPosthole
10-04-2015, 11:46 AM
Let me know how those come out. What you using for rub on the beef? I've never tried to smoke any beef ribs before.

BKB
Chicken Dinner
10-04-2015, 11:53 AM
I'm doing these 2-2-1 with a short rest after. So, sinner's around 6pm. This is the foil rat for beef ribs for me as well Barry. I coated them with EVO and used Montreal Steak Seasoning.
Chicken Dinner
10-04-2015, 11:56 AM
Oh yeah, pecan wood for flavor.
Chicken Dinner
10-04-2015, 12:06 PM
My #1 assistant approves!
BarryBobPosthole
10-04-2015, 01:23 PM
We need to introduce you to Daddy Hinkles. The original flavor seasoning is my favorite. Only thng I've found that works equally as well on beef or pork. And made right here in Cleveland, Oklahoma! My liberal leftist foodie buddy who could make a doorknob taste good swears by it.
Good stuff, Maynard.
BKB

daddyhinkles.com
No-till Boss
10-04-2015, 01:30 PM
I'm ready to own a dog again......
LJ3
10-04-2015, 03:06 PM
How'd they turn my man?
Chicken Dinner
10-04-2015, 06:16 PM
I was a little heavy handed with the pepper, but the meat was delicious.
BarryBobPosthole
10-04-2015, 06:21 PM
Looks larrupin!

BKB
Big Skyz
10-04-2015, 08:10 PM
Beautiful Britt.
Chicken Dinner
10-05-2015, 08:18 AM
Troy, he's a good dog and has a helluva a nose. He's also mellowed our fairly well for the breed. Barry, in answer to your question I would probably do short ribs vs. the rack of back ribs like this. I also wasn't sure about removing the membrane on these like I do pork ribs. It's much thicker and I was afraid the ribs would fall apart when the meat pulled back from the bone. I left it on and it's a real negative. Flavor was awesome, but I'll look for some of that Daddy Hinkles you recommended.
LJ3
10-05-2015, 11:10 AM
Gotta be careful with the montreal. The pepper force is strong in that one. That's my go-to for good grilled steaks.
Hombre
10-05-2015, 03:48 PM
Barry's right on the Daddy Hinkles its hard to beat for an all around good dry rub. Not sure about you Barry but I only use the dry their liquid makes it too salty. I'll either use a little olive oil or beer as a substitute.
Nandy
10-05-2015, 04:40 PM
Awesome, I miss doing any smoke meat, I need to fire that smoker again...