How I Smoked Beef Chuck Ribs

The previous thread about beef ribs had me wanting to cook some. Restaurant Depot had beef chuck ribs (4-bone, not the 3-bone plate ribs), so I grabbed a pack.

I removed the silver skin on top and I trimmed a good bit of the fat off, but left some on as removing it all would have left the meat with a cavity where the fat was. That piece where the fat was did have a little extra fat on top of the meat that benefited from being cut off before eating, but I feel it was worth it to keep the meat around the same thickness.

Seasoned with salt, pepper, and a little bit of garlic. Used a spritz during cooking of apple juice and water.

Cooked for 8 hours at 250. (Needed another hour). I pulled them after 8 hours due to time constraints, but they would have been better going 9 hours. Internal temp was reading 190, when I was shooting for over 200. After 6 hours, I wrapped in butcher paper and finished in the oven at 250 simply because I didn’t want to keep burning though my wood.

Overall, it was great even at 190. It wasn’t the 3-bone plate ribs that the Texas BBQ desires, but no complaints here.