Beef Ribs in the Smoker
These ribs, in my opinion, are my favorite bite in BBQ! Above brisket or pork ribs, this is where it is at for me. The deep, rich and savory flavor of these ribs forces you to come back for more! Bet you can’t stop at just one bone!
• 4 Bone Beef Plate Ribs
• 3 TBSP of Beef Rub Beauty and the Beef
• 3 TBSP of Killer Hogs TX
• 2 Tsp of Yellow Mustard
• 1/4 Cup of Beef Tallow
For this cook we used our gravity fed Stump’s Smoker. We set it up to run at 275 degrees and added a few chunks of pecan wood.
We prepped our ribs by removing the top layer of fat and silver skin. You want to be able to get that rub right on to the meat.
We used mustard as a binder and then applied both rubs liberally, be sure to get the sides. Place the ribs on the smoker for 5 hours or until they reach an internal temp of 165-170 degrees.
Spritz the ribs every hour with a bit of water or a combination of water and apple juice.
Once temp is met, wrap the ribs in butcher paper drizzling the top with the beef tallow and place back on the smoker meat side up until the internal temp reaches 205 degrees or probe tender.
Once temp is met or when the ribs are tender to your liking, remove them from the smoker and let rest in a Cambro or Cooler for at least one hour. Slice and enjoy!
GET YOU SOME!
#dinoribs #beefribs #smokedribs
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