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SMOKED BEEF SHORT RIBS AND BACK RIBS RECIPE
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4/5 (51)Servings 4Cuisine AmericanCategory Main Course
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SMOKING BEEF RIBS IN ELECTRIC SMOKER - SMOKERYARD
From smokeryard.com
Author Jeff Storm
- Pre-Requisites. 5lbs Beef Ribs. A carving knife. An electric smoker. A wood chunk of your choice. A meat thermometer. An injection needle for meat. Thick Aluminum foil.
- How to Select Beef Ribs for Smoking in Electric Smoker. Before heading to smoke beef ribs in electric smoker you must have a fine knowledge about the beef ribs.
- Trimming the Ribs. After a fair selection of Ribs, the next steps comes for the trimming. It is not a mandatory step as some ribs packages contains ready to smoke condition while some may need some trimming alterations.
- Storing the Ribs. So, you trimmed the beef ribs and want to smoke it some other day, what to do? No worries, you can easily store the beef ribs in the refrigerator, not in the freezer.
- Rubbing. For marinating, as the marinade’s acids can react with metal, the container you are using for marinating should not be made of metal. Use a tub of plastic or glass or a big zip-lock case.
- Preheating. You can preheat the electric smoker from a cold temperature to its optimum temperature if you want. However, some people don’t preheat the smoker, which doesn’t have any side effects.
- Injecting Flavors. Just before you place the beef ribs in an electric smoker, you can use different flavors to be injected inside the rib. Those flavors may be the Worcestershire sauce, the apple juice, the garlic and herbs solution, etc.
- Smoking Process. As your beef rib gets ready to be smoked, head towards the best electric smoker you have and place the ribs inside. Lower temperatures, such as 225 or 250 degrees, and the use of fruitwood or oak are found to be essential.
- Carving and Serving. This is where it pays off with all the diligence. Like butter, the probe goes in and measures at 203°F. Leave your tender ribs for a minimum of about 30 minutes to rest.
SMOKED BEEF RIBS | MASTERBUILT RECIPES
From masterbuiltrecipes.com
Servings 16Category Dinner
- If your beef ribs have the cap still attached, use a sharp filet knife to remove. Leave the membrane on the bones intact. Pat dry with paper towel.
- Sprinkle salt on each side of the ribs, then apply the Hardcore Black. Make sure the application is liberal, and on all sides of the meat. Massage in to ensure it's well coated.
- Place the rack meat side up in the smoker. Combine the water and vinegar in a spray bottle. Once the rack has had at least 2 hours of smoke, spritz with the vinegar mixture every hour or so.
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