Smoked Beef Ribs
Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!
Servings 4
Equipment
- 1 smoker/Traeger
Ingredients
- 4- bone rack of short plate ribs or chuck ribs
- 3 tablespoons spicy beer brown mustard or mustard of your choice
- 2 tablespoons kosher or sea salt
- 2 tablespoons cracked black pepper
- Vinegar for spritzing in a food-grade spray bottle
Instructions
- Preheat the smoker to 250° F.
- Using a paper towel, dry off the surface of the ribs and remove the membrane from the backside of the ribs if it has not been removed. You can do this by using a butter knife to slide under the membrane to get started and pull off using a paper towel to grip the membrane.
- Cover the outside of the ribs with the mustard, this acts as a binding agent for the spices. As well as adding a little flavor kick.
- Mix together the salt and pepper and cover the ribs generously.
- Place ribs on the smoker centered on the grates away from any hot spots and close lid. Smoke for 3 hours.
- After the initial 3 hour smoke, spritz the ribs with the vinegar every hour until an internal read thermometer reads 203-205° F.
- Remove the ribs from the smoker and double wrap in aluminum foil and rest inside a cooler for at least 1 hour.
- Serve with your favorite Texas BBQ sauce.
Notes
- You can use any style of mustard for the binder.
- You can experiment with adding different flavors to the vinegar spritz, some suggestions are hot sauce or substituting for apple cider vinegar.
- Try bourbon instead of vinegar for your spritz.
- Place a small metal bowl of apple juice or vinegar inside the smoker with the ribs instead of spritzing.
- Wood Pellet Choices: Apple, Pecan, Cherry