Here's a detailed cook for beef back ribs on the drum smoker.

I removed these racks of ribs off standing rib roasts so I left a little more meat on them. These were seasoned with The Grind coffee rub from Whiskey Bent BBQ Supply and then smoked between 250-275°F for about three hours. To manage my fire in the drum smoker, I used the minion method as i have detailed in my book, Wrangling Fire. After three hours I wrapped the ribs for 1 hour and continue to cook th3m on the smoker. At the 4 hr mark I removed them from the wrap put them back on the smoker with some Bachans sauce. 4½ hrs they were fully cooked and tender. Tty these at home.