Cookie Posted June 6, 2015 Report Share Posted June 6, 2015 Hit them with kosher salt and let rest in the fridge for about 4 hours, then hit them with some beef rub and put them on at 225F with some cherry wood (about 3.5 hours to 203F internal). If you are every feeling carnivorous or want to pretend you are a cave man/woman, this is the way to go... Quote Link to comment Share on other sites More sharing options...
DaveyR Posted June 6, 2015 Report Share Posted June 6, 2015 They look great Cookie. I love doing beef ribs. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 6, 2015 Report Share Posted June 6, 2015 Bronto Ribs, baby!! Quote Link to comment Share on other sites More sharing options...
bryan Posted June 6, 2015 Report Share Posted June 6, 2015 The Masters touch Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 6, 2015 Report Share Posted June 6, 2015 Fine looking beef ribs. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 6, 2015 Report Share Posted June 6, 2015 Great job. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 6, 2015 Report Share Posted June 6, 2015 Those certainly droolicious ribs if I ever saw some! Kudos! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 6, 2015 Report Share Posted June 6, 2015 Cookie, great job and tasty looking ribs Quote Link to comment Share on other sites More sharing options...
Cookie Posted June 7, 2015 Author Report Share Posted June 7, 2015 Thanks all, they were pretty dee-lish. Quote Link to comment Share on other sites More sharing options...
