Smoked Beef Ribs

🧂 Ingredients

• 6-8 lb. Beef Plate Ribs
• 1/4 cup Binder

  olive oil, mustard, Worcestershire sauce or hot sauce
• 1/2 cup Beef Tallow

  melted
• 2 tbsp Kosher Salt
• 2 tbsp Black Pepper
• 1.5 tbsp Garlic Powder
• 1.5 tbsp Onion Powder
• 2 tbsp Smoked Paprika
• 2 tsp Chili Powder

Instructions

• 1 Remove the beef ribs from the packaging and pat the outside dry with paper
  towels to remove the excess moisture.
• 2 Leave the membrane on the back of the bones, but trim down some of the fat cap
  on the top to about 1/4-1/2 inches thick. Remove any accessible silver skin.
• 3 Coat all sides of the beef ribs in the binder (olive oil, mustard,
  Worcestershire sauce or hot sauce work great here)
• 4 Combine all the spices into a small bowl and mix well. Coat the beef ribs on the
  top, sides, and bottom of the beef ribs in an even layer. Leave the meat to sit
  at room temperature to jump start some of the smoking process.
• 5 Preheat the smoker to 265 F. Use a stronger wood or pellet to help amp up the
  smoke flavor.
• 6 Place the beef ribs onto the smoker meat side up. Insert a thermometer into the
  thickest part of the rib meat. Let it smoke for 1 hour.
• 7 Place beef broth or diluted BBQ sauce into a spray bottle. Mist the meat every
  hour for three hours to help build the bark on the ribs and enhance the smoke
  flavor.
• 8 When the beef ribs begin to stall and hit a temperature of around 175-180 F.
  remove them from the smoker.
• 9 Coat the outside in beef tallow by lightly brushing it over the bark. Spray the
  butcher paper with some beef broth and tightly wrap the beef ribs into the paper
  tightly. Replace the thermometer and place the ribs back onto the smoker.
• 10 Allow the beef ribs to continue to smoke. Begin checking for doneness when the
  internal temperature begins to hit around 195-206 F. Use a meat thermometer to
  probe the meat and feel if it's soft and tender (like softened butter).
• 11 When the beef ribs are tender, remove them and place them in a cooler to rest.
  Leave the thermometer in the meat and let them cool to around 175-180 F. before
  unwrapping. This takes about 2 hours. DO NOT SKIP THIS STEP!
• 12 Remove the beef ribs from the butcher paper or wrapping and slice them into
  individual bones. Serve with your favorite BBQ sides and brush with more beef
  tallow if desired.

Nutrition Info