Smoked Beef Back Ribs

🧂 Ingredients

• 2 tablespoon olive oil

  (extra virgin)
• 1 steak seasoning

  ( 1 portion per rack)
• 1 rack beef back ribs

  (silverskin removed)
• 8 tablespoon barbecue sauce

  (pick your favorite)
• 2 tablespoon unsalted butter
• 2 tablespoon apple cider vinegar
• 2 tablespoon dark brown sugar

Instructions

• 1 Get your ribs ready for smoking by removing the silverskin. Use your fingers or
  a butter knife to work under the edges and pull the membrane off the underside
  of the ribs. Preheat your smoker to 225°F (110°C) and load your wood chips or
  pellets.
• 2 Apply a coating of olive oil and then coat the entire rib rack with dry rub.
• 3 Place the ribs with the bone side facing downward (the side that you removed the
  silverskin from) and smoke for 3 hours.
• 4 Remove the ribs from your smoker and set them on large enough sheets of aluminum
  foil to wrap the ribs securely. Add the butter, brown sugar, and apple cider
  vinegar to the ribs, then wrap and seal. Return to your smoker and continue to
  smoke for another 2 hours.
• 5 Remove the ribs from your smoker. Unwrap the ribs and coat with your favorite
  barbecue sauce. Return to the smoker and place the ribs bone side down. Smoke
  for an additional hour, or until an internal temperature of 202-205°F (94-96°C)
  has been reached. Use a digital meat thermometer to check your meat for
  doneness.

Nutrition Info