On Sat, 10 Jul 2004 14:44:44 GMT, Cindy Fuller
> wrote:

>In article >,
> Michael Odom > wrote:
>
>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>> never done it before. Anybody have experience, ideas, anecdotes, or
>> suggestions?
>>
>>
>The latest issue of Cooks Illustrated has an article on beef ribs. The
>method doesn't look much different from smoking a mess of pork ribs.
>
>Cindy

I can't find it this afternoon. But I assumed the meat would be a bit
tougher than pork, so I started them about 10:30 this a.m. I plan to
smoke them till about 6 this evening, which might be a little
excessive. Time will tell.

The rub was a mix of pepper corns, cinnamon, lemon zest and kosher
salt.


modom

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Now is the time, now is the time
For your friendship to end."
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