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.
Fireboard - https://share.fireboard.io/CEE461
Pictures - https://photos.app.goo.gl/QLi1ZcnxSc6cMnrt9
Pre-cook
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.
Fireboard - https://share.fireboard.io/CEE461
Pictures - https://photos.app.goo.gl/QLi1ZcnxSc6cMnrt9
Pre-cook
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