Still counting down--------beef ribs

[ronbeaux]

Local market had big ole fatty beef ribs on sale so I said why not.

Seasoned them with a little Art's Red Rub stuck em in the OBS with a good pile of hickory pucks. 5 hours later at 225 they were ready and tender. This freaking thing rocks! Threw in a couple of fatties for good measure too. 8)

[ArnieM]

Looks good ronbeaux.  I love beef ribs.  Haven't done any in the OBS yet.  Have to wait 'til they're on sale so they're almost affordable. 

Are those "black-eyed peas"?

[ronbeaux]

They are 'Margaret Holme's' Hoppin Johns with Vidalia Onions straight from the can.

[squirtthecat]

Good looking stuff, Ron!

[Tenpoint5]

Ron, When you run out of things for your count down you just gonna start over again in case you forgot something? Dem be some great looking Beef ribs. Does the targil red rub give the glazed look to the ribs or did you baste them during the cook?

[seemore]

those are some good looking beef ribs .......
seemore

[ronbeaux]

The Red Rub is pretty similar to seasoned salt. I let these go as is until the last hour where I coated them with some Stubb's BBQ sauce. What was not shown in the picture was another rack that my neighbor brought over. His was joined together and not cut like these were. He is my go to guy for practicing, along with the inlaws.

10.5, sounds like a plan. When I run out I'll just start over. 8)