Picked up the ribs (They call them Flat Ribs) on Saturday morning, along with, on impulse, some Pork Spares - The bones in the spares were curvier than the ones I usually get from them, to the point of being banana-esque, but still quite meaty.
I left the spares un-trimmed this time and added my 'house' pork rub - Sugar (Molasses, Demerara and white), Smoked Paprika (Hot & Sweet), salt, garlic, onion, black pepper etc, etc, etc.
The Beef ribs, were rubbed with 'Dalmatian' / a bit of mustard powder, Ancho, Chipotle etc, etc

Both went on the Excel20 at 225F - Hickory & Cherry smoke for about 90 mins - I then continued them, without wrapping, until done. The Spares took about 5 hrs - Bite off the bone, but probably could've done with another 30 mins, just to melt a little more fat at the tips. Hacked apart a bit, I'm afraid!:

The Beef Short Ribs took another hour, plus an hour resting (About 195F) and I have to say I was really chuffed with them - Moist, tender and came straight off the bone - I've never had a smoke-ring like that either. My first foray into beef and I'm looking forward to doing them again - Still haven't got the courage together to do a full brisket though!




