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I have a WSM and I have been given a gift of a 3 pound rack of Buffalo ribs. I think that I have to treat them like beef ribs, but my only experience with beef ribs was that I enjoyed the Head Country rub on beef. A trip to the emergency room that day led to the ribs being overcooked.
They have been too expensive here on the sandbar, so any suggestions would be a big help. I wanted to cook them later this week, then bring them to the Patriots vs. Bills game on Sunday.
Thanks and go Pats!
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