LarryWolfe
Chef Extraordinaire
My wife brought these home the other day and I cringed, they didn't look meaty at all. So I took a different approach to my usual 3-2-1 with beef ribs and I was very happy with the results!
I cooked these very low with a dome temp of 215* for 5 hours and did not foil. I didn't want all the meat to pull back and render all of the goodness out. I sauced at the 4.5hr mark and added a little additional rub. I used Rendevous sauce that Cliff sent me and it worked perfect on the beef ribs! Thanks Cliff!!
These were the best beef ribs I've ever cooked and came close to the ones Gary did last year at Bills event!
I cooked these very low with a dome temp of 215* for 5 hours and did not foil. I didn't want all the meat to pull back and render all of the goodness out. I sauced at the 4.5hr mark and added a little additional rub. I used Rendevous sauce that Cliff sent me and it worked perfect on the beef ribs! Thanks Cliff!!
These were the best beef ribs I've ever cooked and came close to the ones Gary did last year at Bills event!