Grillin' up beef ribs on my offset smoker or pellet smoker is pretty straightforward, y'all. I crank that smoker up to around 275°F. Beef ribs can handle that heat no problem. I keep them on there till they hit about 206 to 210°F internally. I always have my trusty Thermapen on hand to check the meat's inside temp and my MEATR to keep tabs on the smoker's heat. For a 4-pound rack of Dino ribs, it usually takes about 6 hours.
Now, when you're smokin' meat, remember it's all about the feel and the temperature, not just the clock. You might think those ribs are done a bit early, but patience is key. Even if most of the rib feels as tender as can be, you'll find a few spots still a bit tough. Don't rush it. Keep them ribs cooking until every inch probes like warm butter. Trust me, it's worth waiting a bit longer for that perfect melt-in-your-mouth goodness.
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Nothing tops a Texas BBQ spread quite like a beef rib big enough to make even a Flintstone green with envy. Here’s the rundown on how to whip up some smoked BBQ beef ribs, Texas-style.
Now, beef ribs might not have the old-school rep like brisket or smoked sausage, but let me tell you, they’ve sure become a crowd favorite at any barbecue joint. Smoked BBQ beef ribs are a sight to behold with their thick, dark bark, that beautiful red smoke ring, and the juicy, beefy strands of meat just falling off the bone.
But to get them just right, you gotta cook 'em proper. Even more crucial, you gotta start with the right kind of beef rib. Quality’s key here, folks.
Next open up your dino rib package and leave that membrane on the bones just like it is. Then, give 'em a good pat down with a paper towel to dry 'em off.
Next up, slather on a generous helping of that canyon crust seasoning. Make sure you coat every side of the meat real good. Rub it in real nice to make sure it's thoroughly covered.
Combine the ¼ Cider Vinegar and ¾ Water in a spray bottle. Spray each slab of ribs every hour to reduce heat on the exterior of the beef. Thus, prevents burning while cooking and allows for the use of higher temperatures.
Cook 'em until an instant-read thermometer shows between 206-210°F in the thickest part of the meat. Just be sure to avoid touching the bone with that thermometer, as it'll throw off your reading.
Once they hit the right temp, pull that rack off the heat and wrap it up in uncoated butcher's paper. Then, tuck it away in a cooler to rest for an hour. If you can't lay your hands on some butcher's paper, aluminum foil will do in a pinch, but just a heads-up—your bark might soften up a bit.
Slice ribs between bone and serve.
Recipe Note
Grab your favorite bbq sauce to change up the flavors and add some sweetness.
1 comment
Great Recipe 👍