These smoked beef ribs are the perfect star of any summertime backyard get-together! Let's get it smokin', y'all!
Ingredients
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1 rack beef ribs
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BBQ seasoning
Directions
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Clean up beef ribs. I removed the entire fat cap because there is a thick silver skin underneath that doesn’t breakdown. I also peeled the membrane from the back.
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Season very liberally on all sides. I used my homemade rub, but you can use whatever you like. A simple salt, pepper and garlic would work great as well.
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Preheat grill to 225 with cherry wood for smoke. Setup for indirect cooking. I also put a pan with some beef stock underneath to help keep some moisture in.
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I cooked for 3-1/2 hours here until the crust was where I wanted it.
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I wrapped tight in 2 layers of butcher paper and placed back on grill. I raised the heat up to 300 and went 2 more hours until I could insert my probe with no resistance in the meat.
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Removed from heat and let rest in the paper for 30 minutes. Removed from paper and let rest another 20.
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Slice and enjoy. Add sauce if you like but not much is needed.
