Description
These beef chuck riblets are seasoned with a flavorful dry rub and then smoked at 225°F for 2½ hours until they are tender and juicy! This recipe is simple to make and a winner on the plate!
Ingredients
Units
Scale
- 1 package (2.5 lbs) Beef Chuck Riblets
- 1/3 cup red wine
- 1 tablespoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon dried or fresh minced garlic
- 3 tablespoons kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon granulated onion
Instructions
- Combine all of the dry rub ingredients.
- Trim off any excess fat, cartilage, or membrane from your beef riblets. Baste them with red wine, then season the riblets by tossing them in the dry rub mixture.
- Preheat the pellet grill to 225°F using hickory or your favorite wood pellets.
- Smoke your beef riblets for 2½ hours, regularly testing for doneness.
- The riblets will be done once the internal temperature of about 200°F is reached and the meat has considerably pulled away from the bones.
Notes
- Beef short ribs and beef riblets are best cooked low and slow. If you set your pellet smoker at 225°F, your riblets should be done within three hours. The internal temperature you should be aiming for is about 200-205°F.
- Prep Time: 30 minutes
- Cook Time: 2 hours, 30 minutes
Nutrition
- Serving Size: 3 ounces
- Calories: 430kcal
- Sodium: 55mg
- Fat: 41g
- Saturated Fat: 18g
- Protein: 16g
- Cholesterol: 85mg