Dateline: July 19, 2020 Smoked beef ribs, hurry up style

I had taken a 4-bone package of beef ribs out of the freezer, perhaps a little too late to fully smoke on the grill.  I coated the bone side with Willy's One-Derful rub, and on the meat side, I used Detroit Barbecue Rub that a friend had given me.

This got onto the smoker around 1 pm, which meant that dinner would be pretty late.  

I pretty much just sat around outside dead-heading flowers and trimming the trees.  I would escape into the house to cool off and then go back with water in hand.  

By 6 pm, it was clear that I needed to goose up the temp if we were going to have dinner before midnight.  I pushed it up to 350° F and hoped they would not dry out.  Luckily, when the meat reached about 180° F, I was willing to pull it off and use more than our teeth to eat them!  

all rubbed and ready for smoker

Bad girls off the grill

Check out the smoke ring

They were not quite tender enough, but very tasty and thoroughly enjoyable.  Lesson learned:  you can push your smoker around, it will do what a smoker has got to do!  Get over your timetable!

We ate it with grilled corn on the cob and crunchy salad.