I would not use fresh garlic as well due to the inconsistency of the outcome.

I’ve smoked beef ribs many a times. But to be honest I really don’t know or remember if they were plate or short ribs. Just they are Wonderful!

processhead i wouldn’t go with fresh, use granulated.

Curious to know your thoughts on this suggestion, Tex?

I think I may go with your suggestion of simply salt, pepper and maybe just a little fresh garlic

Texas BBQ Rub does not have too much salt. In fact, I usually add a little salt to it (typically by lightly salting the ribs before applying the rub). I also usually add some freshly ground black pepper, because I am a black pepper fiend.

I don’t tend to glaze ribs at all, but I never would glaze beg

Cool Smoke: The Art of Great Barbecue https://smile.amazon.com/dp/1250137845/ref=cm_sw_r_sms_api_glt_fabc_TKHX1WY9PQKF3TSEW931

He has some great rub recipes for various types of meat. While my preference is the baby back ribs, I do use a dry rub on them. The cooking time will be different because of the thickness of the bones but the technique Tuffy uses is to place them in your smoker after it reaches the desired cooking temperature. Cook them for an hour. Then, spray them with Apple Juice. Continue cooking them for another 30 minutes, followed by spraying them with Apple Juice.

For the pork baby back ribs, after the second hour, spray them with Apple Juice and then you wrap the ribs in aluminum foil and continue to slow cook them for another two hours.

Tuffy’s recipe has you remove them from the aluminum foil and cover them with barbecue sauce at the end, while allowing the sauce to glaze them. My preference is to not add the barbecue sauce. I usually add an extra 30 minutes before wrapping mine in the aluminum foil. Mine come out tender enough that the bones are almost falling out of the meat!

My preferred dry rub for my baby back ribs is Butcher’s BBQ Wild Cherry Rub. It adds a Cherry flavor to the meat that you can smell and taste. It’s not over powering, but definitely adds a pleasant flavor. It’s not too salty. My experience with the store bought seasonings and ribs is they add too much salt. This rub is full of flavor without being salty. That type of dry rub is difficult to find. I cook the ribs on a wood pellet smoker. They sure help with temperature control when cooking without having the luxury of a higher end smoker.

Hopefully this will help you with your beef ribs!

processhead
This is what you’re going for.

Just what I was imagining they should look like. The dog is never going to see those bones.

processhead did you get back ribs or plate ribs (whole short ribs)?

Assuming you got the later, I would go with a salt, pepper, garlic rub and smoke at 225, until the reach an internal temp of 200 or so. If you have Pa’s you could inject as well, but not necessary. Also, I’d wrap them around 160.

Thanks Tex, These are plate ribs.
I was looking for some input on wrapping. Seems like a good way to get some moist heat down deep to the bone and avoid rendering all the fat out.

Assuming you got the later, I would go with a salt, pepper, garlic rub and smoke at 225, until the reach an internal temp of 200 or so. If you have Pa’s you could inject as well, but not necessary. Also, I’d wrap them around 160.