I've never eaten, let alone smoked, beef ribs before. However, I noticed that the local grocer had a couple packs of what they called "beef riblets" on sale this week, so I picked up a couple packs. Also, the grocer had a very small brisket (2 pounds!) on sale as well, so I grabbed it, thinking it could serve as an appetizer someday. Well, since I have both the riblets and the tiny brisket, which alone would not be enough to feed our family, I think I'll serve both tomorrow night. I'll cook one in my #1 and the other in my #2.
Any ideas on how long these ribs will take to cook? I typically follow the 3-2-1 method for pork ribs. Will this work for beef? I've seen some posts that suggest 7 hours, but I've seen others where 4 hours is ideal. Since I won't be using a thermometer for these ribs, timing is critical....and there's quite a difference between 4 and 7 hours of cook time. Also, at what temp would you cook? Any suggestions on a rub? I typically use dalmation rub on brisket.
As for the tiny brisket, I'll be shooting at a 195 IT. For such a small piece of meat, how long would you expect it would take to reach this temp? When I do pork butts, I typically run at 2 hours per pound in my #2. I figured the same for the brisket, but since it's so small, it may be quicker.
Thanks!
