Started with a couple of 3 bone slabs of Beef ribs, or Short Ribs, since they have all that meat on top. Rubbed them with the Black and Tan – Smoked Sea Salt and Black Pepper
Then rubbed them with the Bayou Blend – lots of garlic in this rub Both rubs available online from Bobsbestquality.com
Fired up the pellet smoker with hickory pellets at 275 degrees Smoked them for 3 hours bones down directly on the smoker
Wrapped each bone in heavy tinfoil and put all 6 back on the smoker in a half steamer pan – mainly to catch any leaks in the tinfoil, there were none.
I then took them off and put them in an old igloo cooler for 2 hours.
