I was firing up the pit over the weekend, so I asked my wife to pick up some stuff at the store last week ... and asked specifically if they had any racks of beef ribs. She picked up a slab but they weren't very thick, I don't recall what cut they were called.
here is what they looked like after unpacking.
a light application of a little extra virgin olive oil to help the spices stick, then added salt, black pepper, onion powder, garlic powder and let rest while I was getting the fire going in my LyfeTyme offset with vertical smoker. Upon getting the charcoal to ash, I then put in 5 or 6 chunks 4-6" diameter by a foot long seasoned live oak. vertical smoker came up to about 250 degrees. I then sprinkled Bill's season all spice on as a final coat, then into the smoker.
I also had a slab of St. Louis style pork ribs seasoned similarly but also with some of my homemade rib rub that has some dark brown sugar and Cumin mixed in. These went into the vertical smoker with the beef ribs on a different rack. i also had 2 full loop links of venison, Habanero and cheese sausage to smoke (no pictures of the sausage) that a co-worker made and gave me to try. Got all the above in the vertical smoker and back to the kitchen to finish the rest ....
I also took about 5 lbs of tenderized venison steaks, seasoned Fiesta Mesquite Fajita seasoning and marinated in Garlic Italian salad dressing (marinated overnight) that I tossed down on the hot grill end of the pit for about 4 minutes per side, turned and another 4 minutes, then moved those to the smoke for finishing.
Beef & pork ribs rolled 225-240 degrees for just shy of 3 hours after i was done with the venison and sausage. I pulled both sets of ribs and off to the kitchen to wrap.
The beef ribs, I cut down to 1 or 2 ribs per group and merely wrapped in aluminum foil and placed on a cookie sheet in a 225 degree oven to finish, 1 more hour. The pork ribs, I took about a 1/2 cup of sweet baby rays BBQ sauce, 2 table spoons of lime juice and 2 table spoons of white vinegar to make a semi-sweet glazing BBQ sauce (my wife likes them sweet), tightly wrapped in aluminum foil for 2 more hours in the oven. By the time I was done, I merely pulled the pork ribs out to rest before going into the garage fridge sealed up in the aluminum foil (no pictures yet). Before wrapping the beef ribs, I took 2 ribs out to test (one for me and one for the wife). The flavor was excellent but the chew and pull was a bit on the tough side (reason the rest got wrapped and back into the oven). It was a bit heavy on black pepper for my wife but I thought they were exceptional!!!
we also had some of the venison and sausage for dinner ... the sausage lite my wife up but I thought it had a very nice heat profile and good flavor.