Definitely my favourite on the smoker. Had a 93rd birthday party this weekend so did pork and beef ribs....
Dry brined for 24 hrs and then rubbed with a variation on MH's BBBR - swapped out a tsp of mustard for horseradish powder and added some ground star anise - works really well.
I pulled the meat from the bone and shredded it so it could go in a bun, and made a little horseradish mayonnaise to go with them, I think next time I'll do some beer braised onions and put some gherkins with them maybe
The beef ribs took about 8 hours - they were roughly 3.5cm thick / 1 1/2"
Still got one left in the fridge that I'm going to eat later..
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