I was at Wally world the other day and saw some beef ribs. These were marked as Beef Chuck Riblets. I decided what the heck
and picked a couple packages up. Today I fixed one of the packs, which had 2 small racks.
After 3 1/2 hours (2 hours at 150 smoke mode and 1 1/2 hours at 250) Ribs were seasoned with Cattleman's Grill
Tri-tip rub.
Another 1 1/2 hours and the ribs are toothpick tender and done! All sliced up! We only let them rest about 10 minutes as we were hungry!Plated with some broccoli rice casserole.Ribs were juicy, tender and had a great smoke flavor. Not as much meat on the bones as short ribs but better than back ribs.