Smoked Beef Ribs Done Right! #bbq #beefribs #smokedmeat #lownslow #cooking #food #smokedmeat #food
#bbq #beefribs #smokedmeat #lownslow #cooking #food
INGREDIENTS
4 lb Slab Beef Ribs, Plate Cut
2 Tbsp Hot Sauce (for Binder)
2 Tbsp Texas Rub
2 Tbsp Black Pepper
4 oz Rendered Beef Tallow
4 oz Duce’s Wild Original Mustard Sauce (for Dipping)
4 oz Duce’s Wild Texas BBQ Sauce (for Dipping)
SIDES
Pickles
Sliced White Onion
Pickled Red Onion
Pickled Jalapeños
EQUIPMENT
Smoker
Hickory Wood
Butcher Paper
Meat Thermometer
METHOD
Preparation: Preheat your smoker with Hickory wood to 275°F.
Rub Preparation: Mix together 2 Tbsp of hot sauce, 2 Tbsp of Texas rub, and 2 Tbsp of black pepper in a bowl.
Binding: Apply the hot sauce to the beef ribs as a binder.
Seasoning: Season the ribs generously with the Texas rub and black pepper mixture.
Smoking: Place the seasoned beef ribs in the smoker. Reduce the heat to 250°F and smoke for approximately 4-5 hours, or until the internal temperature reaches 175°F.
Wrapping: Take out the ribs from the smoker and place them on a sheet of butcher paper. Apply the rendered beef tallow and wrap the ribs tightly.
Final Smoking: Put the wrapped ribs back in the smoker and continue to cook until the internal temperature reaches between 200-205°F. This should take approximately 1 hour.
Serving: Carefully unwrap the ribs and slice them into 1-bone pieces. Serve hot with Duce’s Wild Original Mustard Sauce and Texas BBQ Sauce for dipping. Accompany the ribs with sides of pickles, sliced white onion, pickled red onion, and pickled jalapeños.
3 Comments
INGREDIENTS
4 lb Slab Beef Ribs, Plate Cut
2 Tbsp Hot Sauce (for Binder)
2 Tbsp Texas Rub
2 Tbsp Black Pepper
4 oz Rendered Beef Tallow
4 oz Duce's Wild Original Mustard Sauce (for Dipping)
4 oz Duce's Wild Texas BBQ Sauce (for Dipping)
SIDES
Pickles
Sliced White Onion
Pickled Red Onion
Pickled Jalapeños
EQUIPMENT
Smoker
Hickory Wood
Butcher Paper
Meat Thermometer
METHOD
Preparation: Preheat your smoker with Hickory wood to 275°F.
Rub Preparation: Mix together 2 Tbsp of hot sauce, 2 Tbsp of Texas rub, and 2 Tbsp of black pepper in a bowl.
Binding: Apply the hot sauce to the beef ribs as a binder.
Seasoning: Season the ribs generously with the Texas rub and black pepper mixture.
Smoking: Place the seasoned beef ribs in the smoker. Reduce the heat to 250°F and smoke for approximately 4-5 hours, or until the internal temperature reaches 175°F.
Wrapping: Take out the ribs from the smoker and place them on a sheet of butcher paper. Apply the rendered beef tallow and wrap the ribs tightly.
Final Smoking: Put the wrapped ribs back in the smoker and continue to cook until the internal temperature reaches between 200-205°F. This should take approximately 1 hour.
Serving: Carefully unwrap the ribs and slice them into 1-bone pieces. Serve hot with Duce's Wild Original Mustard Sauce and Texas BBQ Sauce for dipping. Accompany the ribs with sides of pickles, sliced white onion, pickled red onion, and pickled jalapeños.
Brisket on a STICK- YES!
Dammit and here I am in Massachusetts with no catering service available.
Just one more reason to move to Chicago, I guess.