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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Beef "back ribs" novice question
Peter wrote:
> After getting fairly comfortable smoking pork ribs in my ECB I brought home > about 2 1/2 lbs of "beef back ribs". The online BBQ FAQ doesn't mention > them. Other than a rub and low and slow anything I should know about these > guys and how to do it right? Thanks everyone for all the advice and help > over the last few months. You're great! Here's some info http://www.virtualweberbullet.com/beefrib1.html -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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Beef "back ribs" novice question
After getting fairly comfortable smoking pork ribs in my ECB I brought home
about 2 1/2 lbs of "beef back ribs". The online BBQ FAQ doesn't mention them. Other than a rub and low and slow anything I should know about these guys and how to do it right? Thanks everyone for all the advice and help over the last few months. You're great! Peter |
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