Beef ribs are on the menu for tonight’s dinner. Ribs were purchased from Porter Road Butcher out of Nashville. I seasoned the
ribs with 3 different rubs. The initial coating was Killer Hog’s AP rub, followed by Meat Church BBQ’s Holy Cow and finally topped
off with Killer Hog’s Steak rub. This is a killer combination on beef ribs.
I am using the Backwoods Chubby 3400 today, burning Royal Oak briquettes with a couple chunks of pecan and cherry wood.
The Chubby is up to temperature at 250 so on the ribs go.
3 hours into the cook and the ribs are looking good.
A total of 5 hours and the ribs are done!
Plated with some roasted candied carrots and green beans.
A nice brisk 50 degrees today and perfect for smoking.
