Ribs question

[Huskee]

Oh man, then send them beefies to me! They're my favorite.

[Steve.Cleveland]

I didn't think to wrap them. Probably a sin but I stuck them in the fridge and reheated them at dinner time. Still turned out great. We made the pork ribs as backup as the beef ribs were pretty old but we didn't end up even touching them. They'll make good leftovers tomorrow! Thanks
for all the tips today! I love the pit!

[texastweeter]

beef ribs always draw up like that, even when left as a plate rack.

[texastweeter]

and dot use the same rub, use what you use on your brisket. I like hot sauce as a binder too.

[Huskee]

Cook 'em to 200ish, then wrap in foil and hold in a warm environment for an hour or two (faux cambro), then enjoy!

[FireMan]

Oh man, they look so good!

[Steve.Cleveland]

First beef ribs were done after four hours. The bigger ones are still going but getting close. Even at 230 they shrink a lot. I'm guessing because they were separated? Good beef flavor just hard to compare to the last meal pork ribs.

[Steve.Cleveland]

[Steve.Cleveland]

St Louis on the pork ribs. I'll start the beef ribs about 45 minutes before the pork ribs.

[EdF]

The beef will likely take a bit longer than the pork (especially if the pork are back ribs).

[Steve.Cleveland]

Those look to be big beef ribs. Yes smoke, but I've had beef short ribs take 7 hours.

I'm making some pork ribs to go with them so I'll start them at the same time. Thanks!

[FireMan]

First put the horn down, then dry brine em, then slow cook em, easy peasy.

[HawkerXP]

Those look to be big beef ribs. Yes smoke, but I've had beef short ribs take 7 hours.

[Steve.Cleveland]

I found a package in the freezer labeled beef ribs. When I thawed out out, it's a package of individual ribs. I'd like to smoke them but I'm not sure how long they'll take. The attached image shows them in an 8x8 baking pan for scale. Any suggestions?