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In Reply to: Beef ribs posted by Dave from Pitt on August 06, 2011 at 07:21:29:
Yep, bone side down. I don't remove the skin, either. On beef ribs it will slowly tenderize and will help hold in moisture. For rub, less is more -- take it easy, whatever you use -- and let that great beefy flavor come through.
I don't foil mine and cook for about 5 hours at 225. I still get nice, tender ribs that don't go mushy and have a little "chew" without too much shrinkage.
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