I always enjoy smoking beef ribs an cook certainly did not disappoint! I certainly believe each cook gets better. Below is how this cook went down.
1. Trimmed fat of the top of the rack
2. Removed membrane from back of ribs
4. Seasoned with butchers blend and this thing of ours part II from Gustusvitae along with bourbon smoked paprika and bourbon smoked black pepper
6. Then I used my new food saver to vacuum seal the flavor in overnight.
Started the morning with getting the Blaze Products kamado set up indirect with that killer Prime Six Charcoal along with some post oak chunks. Once temp reached 275 I placed the ribs on indirect side for a nice low and slow smoke with a pan underneath filled with water and beef broth. Once internal temp on ribs reached 167 I then pulled ribs off, then double wrapped in butcher paper. Then raised cooking temp to get up to 300 and continued to cook indirect until internal temps reached 205. I then allowed to rest for an three hours before serving with some cowboy baked beans. As always let me know what you think and may you all have a wonderful Christmas.