Picked up some beef ribs at Walmart the other day. Rubbed them with Oakridge BBQ Black Ops, oil, a little extra salt, and a few dashes of worcestershire sauce. Waiting on the smoker to come up to temp right now.
Rubbed
At about the two hour mark. Going to mix up a little spray to keep them moist.
A while later, ready for sauce
Sauced
Checking the sauced ribs after 20 minutes, almost done
Gave them another 15 minutes and removed
Some cut shots
I had them on the smoker for about 4.5 hours with temps ranging from 250-300 using lump charcoal and hickory. I think they could have used another 45-60 minutes before getting sauced but they were good, but just not as fall off the bone as I would have liked.