I like beef better too. The best I've ever had were on a guy's homemade smoker in Red Lick, MS using a wood they called China Ball. All he did was dust them with Tony's and smoke them for 3-4 hours on low, low heat.
The ribs came from a place somewhere around Madisonville. My buddy's dad picked them up. They had more meat on them than any I've seen anywhere. I'll have to find out.
This post was edited on 4/24 at 11:28 am