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Smoked Beef Ribs
Duration:
1:45:00
Level:
Medium
Cooking meat in a smoker at a high temperature typically involves temperatures over 300°F. This method is great for searing the outside of the meat and quickly cooking it through.
For the Rub
Step 1
Combine the brown sugar, salt, paprika, onion powder, thyme, and cayenne. Measure the amount your rub yields.
Step 2
Now add three times the amount of black pepper to the amount of rub you made, about 1½ cups. You want a 3:1 ratio of pepper to the rest of the spice mixture.
Smoking the Ribs
Step 1
Preheat your smoker to 300ºF/149ºC. Build an indirect smoking method for your appropriate grill/smoker; this recipe works best with a hickory and oakwood combo.
Step 2
Remove the membrane on the back of the ribs.
Step 3
Coat the beef rib with vegetable oil; this acts as the binder for the rub.
Step 4
Add the rub to the ribs on all sides.
Step 5
Place on the smoker making sure the ribs are on indirect heat.
Step 6
Smoke at 300ºF/149ºC for 6-8 hours, or until the ribs are very tender and reach an internal temperature of 203ºF/95ºC - 210ºF/99ºC.
Step 7
Once the ribs are finished cooking, wrap them in butcher paper and allow them to rest for 20 minutes, before holding them hot.
Step 8
Allow them to fully rest for 2-3 hours.
Step 9
After the ribs have rested, place them on a wood cutting board and use a slicing knife to slice into the individual bones. Serve immediately.
For the Rub
Step 1
Combine the brown sugar, salt, paprika, onion powder, thyme, and cayenne. Measure the amount your rub yields.
Step 2
Now add three times the amount of black pepper to the amount of rub you made, about 1½ cups. You want a 3:1 ratio of pepper to the rest of the spice mixture.
Ingredients
Equipment
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