Smoked the beef ribs yesterday. The results were pretty good---quite tender---but I didn't like my cooking method. I think I started the temps too low. And I don't think a water pan underneath ribs is the way to go....or if you do a big water pan, the temps need to be higher. The meat took forever to pull back on the bones. The cook took a bit over 12 hours---seems too long for ribs.
So, while the result was still quite decent, I have more work to do when working with beef ribs. Also, I think I put too much spicing on the ribs. I felt it was too salty. I also tried something new----I used Frank's Red Hot sauce as a binder for the spices. I didn't specifically notice the spices of the Frank's sauce, but for some reason, I'm inclined to go back to French's Yellow mustard. Anyway, it's no big deal....the invitee cancelled last minute due to something that came up. So, in the end, I was just BBQing for my family.....all good. I still have one more set of ribs in the freezer. I'm looking forward to doing a better job on those.
Trimmed the fat and Frank's Red Hot sauce on there:
Seasoned and on the smoker for a bit:
Finished and ready to slice:
The final product:
