Quote Originally Posted by Jeepnokc View Post
They are back and leaning towards Hastybake versus the cookshack. Do they tend to be tougher than pork? If so, may do in cookshack at lower temp and finish on the grill.
I would use the Hasty but I like the flavor that charcoal as a fuel source gives the meat.

Here are a couple of links to blogs about my beef rib cooks. You might be able to gather a little info there.

Oklahoma BBQ Eaters Anonymous: I MAY BE FULL OF BOLOGNA... AND BEEF RIBS!!!
Oklahoma BBQ Eaters Anonymous: FRED FLINTSTONE WOULD LOVE THESE RIBS