The sun's out again....at least for a week lol. I like to keep beef ribs simple, like most beef I grill or smoke.

4-5 hours, serves 3-4. Served with garlic mashed potatoes, corn on the cob, zucchini salad.

The first time I got this beef, I wasn’t sure how to approach it. I just knew that it looked good. I cooked it in a cast iron skillet on the stove and then put it in the oven. This time, I tried it on the grill. I really enjoyed the smokiness of the grill.

A rack of perfectly smoked ribs is one of life’s great pleasures for meat-lovers. Pork or beef; they’re served dry or wet, with a savory sweet or tangy spice flavor (or both) from seasonings and the sauce that are used. The key though is definitely “low & slow.” [Translation: low heat, slow cooking time] In the South (US), BBQ is a noun, not a verb. So fire up the grill or smoker, it’s Q time.

Meat and the smoker is a big part of our eveyrday eating. Thought i would share our ribs they are always fall off the bone! #america

I LOVE real low 'n slow BBQ. Being that I'm not from Texas, I believe that Pork is BBQ, not beef. So, I set out to perfect the art of real BBQ pork... And this recipe is in rib form!

Smoked these yesterday. Mmmmm good. Baked beans and Cole slaw sides.

This story of sauces moves eastwards now from the thick and sweet Kansas City BBQ to the thinner and tangy Memphis Style BBQ. Another champion of versatility, it's thinness allows it to bake into a tasty sheen. Great for any BBQ from ribs to chicken, can also be used as a dipping sauce.

wow so good and tender.