I am going to try smoking beef ribs for the first time this weekend. Like anything else, there are a million and one ways to go about these. Sharing what I am thinking about doing and hoping to get some advice on any pitfalls.
I want to do half with some kick, so I bought a 2-pack of killer hogs, one spicy and the other traditional (got the idea for spicy
here ). I didn't get the AP rub, instead I am just going to use some sea salt and pepper. I will split the rack in half, using olive oil and the spicy on one half, regular the other. I want to do a longer smoke, so I am going to use a 250 temp versus the 275-300 I have seen on some recipes. Guessing this'll take about 6-hours if I don't do the "dino" ribs.
I am thinking of using the beef broth spritz as I don't want something like vinegar to take away from the taste of the rub. Around hour 5, I want to wrap them in foil and add more broth and get them to right on 200. Then, I want to do the cooler thing for around 1.5-2 hours.
Last question, is today too early to buy the ribs for a smoke on Sunday? I'll be running an errand later today that'll take me past a old school meat market.
Thanks in advance for any advice!