{"id":2270,"date":"2021-10-02T21:59:55","date_gmt":"2021-10-03T04:59:55","guid":{"rendered":"https:\/\/dhoytt.com\/mainblog\/?p=2270"},"modified":"2021-12-19T22:17:29","modified_gmt":"2021-12-20T06:17:29","slug":"wheres-the-beef-ribs","status":"publish","type":"post","link":"https:\/\/dhoytt.com\/mainblog\/2021\/10\/wheres-the-beef-ribs\/","title":{"rendered":"Where\u2019s the Beef Ribs?"},"content":{"rendered":"\n

Looking for a nice small brisket to smoke and instead found some short back beef ribs and some plate beef ribs. I made my custom beef rib rub with a new twist, put that on the ribs and decided to start smoking them on my Traeger in the early morning at 2 am so that I would not be into the evening waiting for them to get ready.<\/p>\n\n\n\n

The ribs came out excellent and were ready a little before noon, but I was not so let them sit staying warm on the smoker a bit too long without lowering the temperature below 225. A little overdone but still fall off the bone delicious! Had sides of corn on the cob, asparagus, and made a small batch of potato salad.<\/p>\n\n\n\n