AuthoradminBeef Ribs are hard to do well, but this simple recipe takes out the guessing, giving you a consistent beef rib every time.
Get your beef ribs from your local butcher, grocery store or Costco. There should be some fat on them, but trim any excessive extra fat.
Make the Flaming Rooster BBQ Beef Rib rub or your favorite rub of choice.
Apply mustard or olive oil evenly around each beef rib.
Generously apply the beef rib rub evenly on the beef ribs, patting in with you hands until you have good coverage.
Cover the beef ribs on a plate and put in the refrigerator 1 - 4 hours (or overnight).
Remove the beef ribs from refrigerator an hour before you are putting them on the smoker allowing them to get as close as possible to room temperature.
Get your smoker cranked up to 225 Degree (275 degrees works as well if you don't have enough time, just make sure you keep the temperature consistent).
Add the Beef Ribs to the smoker bone side down.
Insert the meat thermometer probe into the thickest part of the beef rib.
Your goal is to cook the beef rib until the internal temperature reaches 203 degrees.
This should take 5 - 7 hours depending on the size and temperature you are smoking at.
Remove the beef ribs and let rest on the counter at least 20 minutes to allow the juices and meat to settle down.
You are now ready to eat - that beef should fall right off the bone!
Ingredients
Directions
Get your beef ribs from your local butcher, grocery store or Costco. There should be some fat on them, but trim any excessive extra fat.
Make the Flaming Rooster BBQ Beef Rib rub or your favorite rub of choice.
Apply mustard or olive oil evenly around each beef rib.
Generously apply the beef rib rub evenly on the beef ribs, patting in with you hands until you have good coverage.
Cover the beef ribs on a plate and put in the refrigerator 1 - 4 hours (or overnight).
Remove the beef ribs from refrigerator an hour before you are putting them on the smoker allowing them to get as close as possible to room temperature.
Get your smoker cranked up to 225 Degree (275 degrees works as well if you don't have enough time, just make sure you keep the temperature consistent).
Add the Beef Ribs to the smoker bone side down.
Insert the meat thermometer probe into the thickest part of the beef rib.
Your goal is to cook the beef rib until the internal temperature reaches 203 degrees.
This should take 5 - 7 hours depending on the size and temperature you are smoking at.
Remove the beef ribs and let rest on the counter at least 20 minutes to allow the juices and meat to settle down.
You are now ready to eat - that beef should fall right off the bone!
