Ahh, beef ribs. I often reminisce about the great big beefy ribs I've grilled in the past. Unfortunately, nice beefy long ribs are difficult to find in this part of Carolina. Short ribs are readily available. I keep my marinade simple: salt, pepper, pepsi and pineapple. Ribs should be grilled offset or smoked slow and low. Around 230-240 degrees for 4 hours. Be sure to keep them moist. When I choose the smoker, I will sear with pineapple and mop after 4 hours with 13 Pitmasters BBQ Sauce.

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