Description
These perfectly flavored smoked beef ribs are cooked low and slow until they achieve the finest juicy and tender texture. The layers of flavor include mustard and dry rub, apple cider spritz, and a generous slather of your favorite BBQ sauce.
Ingredients
Units
Scale
- 1 Full Rack Beef Back Ribs
- 8 tbsp BBQ Sauce
- 2 tbsp Unsalted butter
- 2 tbsp Apple Cider Vinegar ((or apple juice))
- 2 tbsp Dark Brown Sugar
- 2 tbsp Brown Mustard
- 1/4 cup Hot Sauce ((optional))
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Black Pepper
- 2 tsp Kosher Salt
Instructions
- Prep the ribs by removing the back membrane (silver skin). Use a butter knife to shave off the edges and remove the membrane from the backside of the ribs.
- Preheat the smoker to 250°F and load in your desired wood chips.
- Mix your dry rub ingredients together: salt, pepper, garlic powder, onion powder, and paprika.
- Place your ribs on a plate or some butcher paper to prep and coat the rib rack with mustard and dry rub.
- Position the coated ribs uncovered in the middle of the smoker with the bone side pointing down and smoke for three hours.
- Remove the rib rack from the smoker. Add apple cider vinegar, butter, and brown sugar to your ribs, and wrap them in large sheets of aluminum foil.
- Return the wrapped ribs to the smoker and smoke for another two hours.
- Remove your ribs from the smoker, unwrap, and coat them with BBQ sauce.
- Return the ribs to the smoker and position them in the middle with the bone side of the ribs pointing down.
- Continue smoking until the internal temperature reaches around 203°F – 205°F. Use an instant-read meat thermometer to test your beef ribs for doneness.
- Rest for 10 minutes. Slice, serve, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Cuisine: American