| How much heat, and when it is applied, can make all the difference between creating a slab of succulent ribs (not always a given with beef; they tend to disappoint far more often than pork IME) and making a huge leathery dogchewtoy. I haven't tried doing beef ribs in far too long to consider my instincts a useful guide; with pork ribs, I start off hot and then temper it for a long smoke at the finish, so that they're still succulent and fall-off-the-bone tender. I also make my own sauce using honey, apple butter and spices, but I don't think it would work as well on beef as it does on bird and pork. |
