Beef Finger ribs from HEB.
Thawed/salted on 12/29. Split into 2 or 3 rib pieces.
12/30 - Seasoned with oil, Big Bad Beef Rub and a little MSG.
Warming up smoker at 350.
Reduced temp to 225 when loading smoker.
Pulled them just shy of 6 hrs. when they were probe tender. ~185 -192 degrees.
Really moist, tender. Tasted really good.
Those look much better than the ones I get at HEB, usually get shiners. Regardless I know they’re good. I think I’ll look for some tomorrow, nice cook !!’
New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!
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