Opinions needed

[gmascolo51]

so my buddy gave me these beef ribs, going to make them tomorrow. They look fairly marbled not too thick. Whatcha think salt and pepper on the smoker or anyone have a better idea?

[gmascolo51]

Pix included, sorry

[Elton's BBQ]

so my buddy gave me these beef ribs, going to make them tomorrow. They look fairly marbled not too thick. Whatcha think salt and pepper on the smoker or anyone have a better idea?

S&P and on to the smoker

[Mr. Bones]

Reckon I'm inclined to agree with what Brother Elton's BBQ said, previous.

[HawkerXP]

Sounds good. Looks good!

[RonB]

I agree.

[texastweeter]

Either your aforementioned damnation rub, or whatever you like on brisket. I usually hit it with a .jaccard meat tenderizer (if you don't have one, a fork does fine), and then use hot sauce as the binder. I can go into more detail if you need, but for the time being, leave her there.

[Mr. Bones]

damnation rub

Might haveta steal that one, with yer permission, of course, Brother!
Hope all is well, down home, there!
Totally fascinated by what all ya'll come up with, until Easter, cook-wise!

[Mudkat]

Those are nicely marbled. Big Bad Beef rub would go good with those too.

[gmascolo51]

S&P was what I went with. Now for the plot twist there are no bones, what is this? It was frozen so I was defrosting and couldn’t really tell about the bones.

[Spinaker]

In my opinion, nothing beats salt N' Pepper on beef ribs. Let the beefy flavor come through!

[Nate]

Opinions!!!! That is something there is no shortage of around here lol...

seriosuly though... I agree with those above that have said S&P.

[gmascolo51]

Hahah sometimes you get an idea you haven’t thought of as I am such a creature of habit.

[Troutman]

To address your question, without the bone they may actually cook a bit quicker. S&P like everyone said (heavy on the P for me) and bring them to probe tender, 5-6 hours at about 250. Delicious!!

[gmascolo51]

So they were boneless, the marbling you see on the edge was all through the meat, it was very tender and very rich tasting with all that marbling. It was roughly a 5 1/2 hour cook.