What to put in the smoker this weekend?

[DenverGP]

important to remember that beef ribs will cook more like brisket. Not as long a cook, but takes the same temps to really break down the connective tissues to produce tender output.)

Remove any silverskin off the meat side, but don't remove the membrane from the back of the ribs, it's basically whats holding the meat on the bones, and there isn't any meat on the membrane side anyway.

I used the same rub I use for my briskets.

Mine were about 7 hours. cook bone side down for 3 hours at 275F, then wrapped them in foil for another 3 hours at 275F until the meat between the bones hit right around 203F. Then held them in a cooler still wrapped in foil for 1 more hour. Could easily hold them for longer if needed. I've heard a bunch of people wrap in butcher paper instead of foil (as is often done for brisket).

[GilpinGuy]

important to remember that beef ribs will cook more like brisket. Not as long a cook, but takes the same temps to really break down the connective tissues to produce tender output.)

Remove any silverskin off the meat side, but don't remove the membrane from the back of the ribs, it's basically whats holding the meat on the bones, and there isn't any meat on the membrane side anyway.

I used the same rub I use for my briskets.

Mine were about 7 hours. cook bone side down for 3 hours at 275F, then wrapped them in foil for another 3 hours at 275F until the meat between the bones hit right around 203F. Then held them in a cooler still wrapped in foil for 1 more hour. Could easily hold them for longer if needed. I've heard a bunch of people wrap in butcher paper instead of foil (as is often done for brisket).

Ahhhh, so NO membrane removal. That's nice! I hate doing that with pork. Thanks for the tips!