Beef Ribs is my all time favorite bite when it comes to BBQ. Juicy and tender meat on a stick!

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•Trim thick fat but not all. You want to keep some. Fat is flavor
•Olive oil as a binder
•Coat in Salt and Pepper
•Smoke at 225 w/ pecan wood
•when internal reaches 170 wrap in butcher paper
•before completely wrapped add some liquid like rendered beef tallow.
•back on smoker till internal temp of 200
•leave in butcher paper and place in a cooler and cover with a towel and let rest for 1-2 hours. All juices will re-absorb
•when all done, slice up and enjoy.

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