I cooked ribs and brisket. The ribs came out a hit! My brisket was the biggest failure I think I have ever had. Lesson learned or at least reminded lol if you are cooking a partially frozen brisket the cook time will be longer!

Smoked some beef ribs this weekend for part of one of our thanksgiving meals at the ranch. Kosher salt black pepper and some seasoned mesquite.

Dang that looks great. I have to go find some soon.

The key is cooking to temp and not to time. It takes what it takes and every piece of meat is different...you can hurry them along but in my opinion they typically turn out better if you can let them work their way up to 185-190....then let rest in foil in a cooler for a couple hours.

This was rustic cooking at the ranch... I didn't even have a thermometer in the smoker.

Another THF member cooked some of these for me a few weeks back. I was amazed by how tender and flavorful they were.

you need to pick up one of those cheap pocket thermometers ... like THIS ... I have a couple of them for around the house.

The key is cooking to temp and not to time. It takes what it takes and every piece of meat is different...you can hurry them along but in my opinion they typically turn out better if you can let them work their way up to 185-190....then let rest in foil in a cooler for a couple hours.