Basic Beef Ribs - You Can Make It

[@jimduffy9773]

Thanks! Clear concise and informative. I've used a lot of your recipes. Great guidance.

[@OldfatguyCa]

Thanks so much for the kind words!

[@redcoltken]

All right...I will try this

[@OldfatguyCa]

I hope you like it! Let me know if you have any questions.

[@gleichg]

I miss your posts on smoked-meat Love watching your videos.

[@OldfatguyCa]

Thank you for your kind words. My personal situation has me tied up but I will be making more.

[@scottchandler7475]

Hey OFG... The 60s called and they want their tongs back. LOL Just kidding! Love your videos and I make beef ribs just like that all the time. My smoker is a propane fired vertical by Camp Chef and it works great. Doesn't matter what kind of smoker you use, it's the technique that's important. I appreciate you saying that you could just put it in the oven at 225 because that's what I do. I'm not sure why people put things back on the smoker after wrapping because it's not going to get any more smoke flavor encased in foil or butcher paper. So I put it in the oven and then go outside. After the oven stage is done, I do put them back on the smoker just to tighten up the bark a bit. Very similar to the way I do pork or lamb ribs too. Anyway, it's a great recipe and technique and very easy to accomplish. Yes, you can make it! Thanks!

[@OldfatguyCa]

Thanks for the comments. As for my tongs, I have many old tools. Just too cheap to replace them I guess. I agree with putting the oven, particularly when using my pellet smoker as it costs more to run. When I use my electric Bradley, I don't worry about it too much. Thanks again for commenting!

[@DrDavesDiversions]

Nice - I know Dalmatian and SPG, but never heard SPOG before, even though I use it!

[@OldfatguyCa]

Har! One of the great things about foodies and smokers they not only have their own language, they have their own dialects!