INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
Thank you for all of the responses. I noticed that they were trimmed and cleaned up pretty good. I did buy them from walmart. I was a little surprised walmart sold theses so i figured i would give it a shot one day.
Since I noticed they were trimmed I was going to wrap them for the last couple hours of the cook to keep them moist.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I haven't seen beef ribs in my local markets for quite some time, and now all of a sudden everyone has them! I think that they are the bones cast off from the boneless rib roasts everyone gets around Christmas time.
INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
So i put these on the smoker around 11:15 (CST) running @ 285. Current reading on the themometer is 164. Either my themometer is too close to the bone or they are cooking extremely fast since a good amount of the meat had been trimmed off. I will let them get to 175 or so and wrap them the rest of the way and check the temp with my thermapen.
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