ok, they look great, and didnt smell too bad either!
the good stopped at the looking and smelling.
Cut em open, a bit tough, nice and pink inside, nicely medium, only a very small smoke ring.
Although the guinness and vinegar marinade was ok, it didnt really work on its own. the beef definately needs some kind of rub.
I left far too much fat and meat on the ribs themselves, should have cut them in half above the bone. Also they need to be left a good bit longer than the pork boys. I didn't freshen the charcoal but will do next time, need to keep em going for about 6 hours at least it say.
Not sure Ill try the beef ribs again for some time.
They need to be nearly cooked before you start marinading them, What I do is trim nearly all the fat off and tear off, with a pliers, the lining that's on the back (inside) of them so that when they are ready for the rub it takes from both sides, boil them for about 2 hours, then let them dry off and then add the rub. BBQ and hey presto... lovely.
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