R Butts R Smokin Beef Rub on Ribs

Would you similar to smoke tender autumn-autonomously beef ribs that are bursting with an authentic smoked beef flavor? If so, y'all'll love this like shooting fish in a barrel beefiness back ribs recipe that you can make with a few simple ingredients and a smoker.

Watch this video and review the step-by-step instructions beneath to run into how to smoke a couple racks of beef ribs with perfect texture and flavor.

In the video above, Malcom Reed of Killer Hogs shows you his process for smoking beef rib racks that are certain to print and go on people coming back for more. We've also provided the instructions for this recipe below.

For this recipe Malcom uses racks of beef back ribs, which come from the ribeye department. Even though there isn't much meat on these, information technology'south the same delicious meat that you lot get in a bone-in ribeye steak.

The trick is to cook them low and slow with the smoker around 235-250 degrees F and take them past well-done. He takes them up to virtually 200 degrees F, which breaks down the connective tissues in the meat, creating a delicious and delicious entree.

Credits:The instructions and screenshots in this postal service were taken from the video above. We've outlined the process in writing to assistance make this recipe a success on your first try.

Ingredients:

Before Cooking:

• Olive oil (or your preferred oil for binder)
• Killer Hogs The AP Rub
• Killet Hogs TX Brisket Rub

Braising Liquid:

• ane/four cup butter
• Dry out parsley
• Granulated garlic
• Dehydrated onion
• 1/4 cup Worcestershire sauce
• 1/4 loving cup beef broth
• ane/4 cup soy sauce

Step by Pace Instructions for Smoked Beef Ribs

Footstep ane: Set your Yoder Smoker to 235 degrees F.

Pace 2: Brush on olive oil binder.

If you don't have olive oil, any cooking oil that volition make your rub stick is fine. Just brush on a low-cal layer to the elevation side. Become basting brush and pot

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Step 3: Flavour with Killer Hogs The AP Rub.

Killer Hogs The AP Rub is a combination of table salt, garlic, black pepper, and a few other ingredients.

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Stride 4: Add a layer of Killer Hogs TX Brisket Rub.

The main divergence between this and the regular Killer Hogs BBQ Rub is that this has a lot less sugar, but it withal has plenty sugar to give it some balance and a nice color when it'southward cooked.

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"Beef ribs have a membrane on them but it'southward unlike from pork ribs and you desire to get out information technology on." —Malcom Reed

Step 5: Repeat steps 2-four on back sides of ribs.

Beef ribs have a membrane on them simply it'due south different from pork ribs and you want to get out it on. It's merely a light membrane that'due south belongings them together. You lot will desire to apply the aforementioned oil and seasonings on the back of the ribs that you lot used on the front.

Step 6: Put ribs on Yoder Smoker heated to 235 degrees F.

If you don't accept a Yoder Smoker, use whatever smoker yous accept that can agree a low steady temperature. Smoke the beef ribs for around iii hours on pecan wood or pellets, then remove them to add the braising liquid.

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Step vii: Remove ribs from grill.

These beef ribs took near ii-i/2 hours to finish smoking. They've taken on all the color they need and notwithstanding take a little stiffness to them. As you tin see, the meat is starting to draw back from the bones a little bit.

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Step eight: Wrap ribs with braising liquid.

Make a braising liquid using the ingredients in the listing to a higher place. Place the ribs meat-downward on a piece of heavy duty aluminum foil and pour one-half of the liquid over each rack. This will be just enough to give the ribs some flavour since you're still going to melt out some fat from them. Fold the foil into a tight pouch around the rack of ribs.

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Stride ix: Put wrapped ribs back on smoker.

The smoker should still be set effectually 235 degrees F. The smoking is done at this indicate so at that place is no need to add smoking forest unless you need it for heat. Check the ribs in nigh 1 hour and 15 minutes to see if they're getting tender. Our target temperature is around 195-198 degrees F but what is about of import is that they are cleaved down and tender.

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"To bank check for tenderness, what I normally do with pork ribs, and it works for beef ribs too, is just catch the bone and see if information technology volition pull out." —Malcom Reed

Footstep ten: Check ribs and remove them when done.

In an hr and a half information technology's fourth dimension to bank check the ribs and see how tender they are. In this cook, the ribs were looking neat in that corporeality of time. To cheque for tenderness, Malcom recommends you lot catch a bone and run across if it is loose enough to pull out. These ribs are barely holding onto the meat, which means they are tender.

As you tin can see, much of the fat and connective tissue has cooked abroad and what'due south left is similar succulent burnt ends on basic. You don't need to glaze them or annihilation; just let them tack up a niggling flake uncovered.

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Step 11: Slice ribs and serve.

But like any meat, the central is to let it rest about 30 minutes before you piece. At this signal the knife should cutting through the meat like butter. Slice them up, serve them, and enjoy the tender, beefy ribs that will show people your skills go beyond that of any ordinary cook.

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Are you lot looking for a new USA-made grill for your patio that is versatile, automated, and high quality?

Don't accept the supplies y'all need?

Shop some of our barbecue supplies and equipment here in our online store or visit our shop in person for a full line of barbecue equipment and supplies.

• Go a Yoder Pellet Smoker
• Buy Killer Hogs The AP Rub
• Buy Killer Hogs TX Brisket Rub
• Stock up on Pecan Smoking Pellets
• Purchase Pecan Smoking Chunks
• Buy a Basting Brush and Pan
• Go Heavy Aluminum Foil
• Browse Sauces
• Browse Seasonings

Tin't find what you need online? Visit our specialty barbecue store at 140 Westward Main Street in New Holland, Pennsylvania to immerse yourself in many of the best products available for anyone wanting to brand delicious food outdoors. Our shop hours are listed at the bottom of this folio.

Most the author: Henry Hertzler is a writer and social media manager at Meadow Creek Charcoal-broil Supply.

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Source: https://www.meadowcreekbbqsupply.com/blog/how-to-smoke-beef-back-ribs/