For the Love of BBQ; Smoked Beef Ribs

Brian Jared @Winstonsalem_nc_bbq

Great ribs for any get together or family meal!

Smoked Beef Ribs

Prep Time: 30 minutes

Cook Time: 5-6 hours

Yields: A rack of 3 or 4 ribs

First, set your smoker to 250-275 degrees. While the grill is heating up, trim off any excess thick fat on the ribs. You should not have to trim much. Use mustard as a binder to get your seasoning to stick. Season your ribs with your favorite beef rub.  

Set the ribs on the smoker and close the lid. Spritz the ribs with beef broth every hour until you achieve the desired bark you want. The key to perfect beef ribs is to render down as much fat as you can.

Once the ribs reach an internal temperature of 165 degrees, you can wrap them until they reach 203 degrees and let them rest. If the bark is not where you want it, just leave them unwrapped for the entire cook.

I smoked this on my new Kamado Joe Konnected over lump charcoal. The great thing about this grill is you can use it as a normal egg-style smoker, or you can set the temperature like a pellet grill and walk away. With the built-in ignitor, lighting your fire is a breeze. You can get this from my friends over at Casual Furniture World in Winston Salem and Greensboro. 

1 or 2 racks of Dino beef ribs

2 T beef rub

Pit Master Tip

Beef ribs are an easy cook. Simple ingredients like salt and pepper as a rub are great. The key is to make sure the fat is rendered down, so when you take a bite, it is just the beef. I usually rest for one to two hours in a cooler before cutting them. This gives the juices in the ribs time to redistribute and make them juicier.


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