Smoked Beef Back Ribs Food

SMOKED BEEF BACK RIBS RECIPE

Steps:

• Add all of the dry ingredients to a coffee grinder and grind on the fine grind setting
• Mix the result with a spoon and set aside - this is your rub
• Remove the silver skin from the beef back ribs. If it's stubborn, use the back end of a knife and some paper towels to get started
• Rub the entire surface of the ribs with olive oil
• Generously apply the rub, being sure to get both the top and bottom side of the rack
• Place in smoker and smoke at 225 degrees
• The ribs can be pulled from the smoker when the internal temp of the meat in the thickest part is 200 degrees
• Let the meat rest wrapped in foil and in a cooler for 30 minutes and then enjoy!

SMOKED BEEF BACK RIBS

Steps:

• Get your ribs ready for smoking by removing the silverskin. Use your fingers or a butter knife to work under the edges and pull the membrane off the underside of the ribs. Preheat your smoker to 225 degrees F (110 degrees C) and load your wood chips or pellets.
• Apply a coating of olive oil and then coat the entire rib rack with dry rub.
• Place the ribs with the bone side facing downward (the side that you removed the silverskin from) and smoke for 3 hours.
• Remove the ribs from your smoker and set on large enough sheets of aluminum foil to wrap the ribs securely. Add the butter, brown sugar, and apple cider vinegar to the ribs then wrap and seal. Return to your smoker and continue to smoke another 2 hours.
• Remove the ribs from your smoker. Unwrap the ribs and coat with your favorite barbecue sauce. Return to the smoker and place the ribs bone side down. Smoke for an additional hour, or until an internal temperature of 202-205 degrees F (94-96 degrees C) has been reached. Use a digital meat thermometer to check your meat for doneness.

SMOKED BABY BACK RIBS

Steps:

• Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
• Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
• About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
• Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
• Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
• How to prep your ribs:
• Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

BBQ BEEF RIBS

Steps:

• Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
• Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
• For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
• For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
• Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

SMOKED BEEF BACK RIBS

Steps:

• Turn on the smoker. Preheat your smoker to 275 degrees F for indirect smoking using oak wood.
• Prep the ribs. Remove your ribs from the package and place them bone side up on a large work surface. Use a butter knife to loosen the membrane attached to the ribs and then pull the membrane away with a paper towel. If the membrane is already removed by your butcher, move on to seasoning.
• Season the beef ribs. Slather the ribs with yellow mustard and then season liberally on all sides with the Beef Seasoning. This step will help the rub adhere to the ribs and create a nice dark bark. If you don't have any beef seasoning on hand, equal parts salt and pepper will do fine.
• Smoke! Place your ribs bone side down on the smoker grates, close the lid and smoke for about 3 hours.
• Wrap the ribs. At this point, you want the exterior of your ribs to have darkened and the bark to have set. If you take a read of the temperature with an internal thermometer, it should be near 165 degrees F. Once the ribs hit this temperature, they are ready to be wrapped. On a large work surface, roll out a large piece of peach butcher paper (foil will also work, but it will soften the bark in the end).
• Smoke again. Place the ribs on the butcher paper and wrap tightly. Return the wrapped ribs to the smoker and continue cooking for approximately 2 hours, but start checking your ribs after 90 minutes of being wrapped (you will be going by temperature and feel, not by time).
• Cook to temperature. You want your ribs to be very flexible and the meat to have pulled back significantly from the end of the bones. When you insert your meat thermometer, you want it to glide into the meat like it is softened butter. A good temperature to look for is around 202 degrees.
• Rest, slice, and serve. At this point, you can remove your ribs from the smoker and allow to rest for 30 minutes before slicing into individual ribs and serving.

SMOKED BEEF BACK RIBS RECIPE - TRAEGER GRILLS

Steps:

• If your butcher has not already done so, remove the thin, papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• Season both sides of ribs with Traeger Beef Rub.
• When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
• Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bones. Set the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 205℉, 8-10 hours.
• Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

Steps:

• Preheat smoker to 225 degrees F (110 degrees C).
• Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
• Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
• Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.