Mike's Smoked BBQ'd Beef Ribs. Or, until meat visibly pulls away from your bones. See recipes for Mike's Smoked BBQ'd Beef Ribs too. At the restaurant we dust the ribs up to a day in advance.
The technical butcher name for this cut is "beef short ribs," but these bones are not short. The best way to tell when your ribs are close to done is by the tenderness of the meat. Properly cooked meat will be fork tender. You can have Mike's Smoked BBQ'd Beef Ribs using 17 ingredients and 12 steps. Here is how you cook that.
Ingredients of Mike's Smoked BBQ'd Beef Ribs
- Prepare 3 Pounds of Beef Back Ribs [room temp].
- Prepare 1/2 Pound of Mesquite Wood.
- You need 1/2 Pound of Hickory Wood.
- It’s as needed of Water.
- It’s of ● For The Dry Rub.
- It’s 1 tbsp of Cayenne Pepper.
- You need 1/2 tbsp of Fresh Ground Black Pepper.
- Prepare 1 tbsp of Granulated Onion.
- Prepare 1 tbsp of Granulated Garlic.
- Prepare 1 tbsp of Ground Cumin.
- It’s 4 tbsp of Brown Sugar.
- Prepare 1/2 tbsp of Salt.
- You need of ● For The Additions.
- Prepare of French Honey Butter [see recipe under my profile].
- You need of BBQ Sauce [your favorite brand].
- It’s Loaves of Fresh French Bread.
- You need of Wedge Salad With Homemade Ranch Dressing.
If you don't have a smoker, you can cook barbecue ribs on the grill. Eight expert moderators answer reader questions promptly. Includes smoked chopped Pork, juicy Chicken, Dry rubbed Ribs, coleslaw, D's Famous Baked beans, bread and sauce. Choice of either Granny Bagley's Moonshine Pickles or Banana Pudding included.
Mike's Smoked BBQ'd Beef Ribs step by step
- Rinse ribs and cut off anything unsightly. Create your dry rub and sprinkle liberally over your moistened ribs..
- Stack smoker base with 1/2 Mesquite and 1/2 Hickory wood. [you can easily purchase these wood chunks at Home Depot or Lowes] Add water to your reservoir and maintain a steady level of it throughout your smoking process..
- Photo: Water reservoir beneath smoker grids..
- Place meat in smoker. No need to flip these ribs at any point but, seal tightly and regulate temperature at 250°..
- Fully vent your smoker and let her smoke at 250° for 2 to 2.5 hours. Or, until meat visibly pulls away from your bones..
- When meat begins pulling from its' bones – you'll know they're just about ready. Serve naked or, with your favorite BBQ Sauce. Just don't add sauce while meat is on your smoker grill grids. A smoker is much different from a grill and, much more temperamental to clean. Add sauce only AFTER meat is pulled from your clean smoker grids..
- 2.5 hours in and your juicy, crispy seasoned ribs are ready to be pulled from your smoker. Notice how the meat has pulled from the bone at the bottoms..
- If desired, plate and coat your ribs with your favorite BBQ Sauce outside of your smoker. Or, just go naked with your dry rub. Here, in the Q, we do adore our Sweet Baby Rays BBQ Sauce! Anyway, feel free to serve with warmed, crispy French Bread, baked beans, a very chilly, fresh wedge salad and, my crazy delicious French Honey Butter Spread recipe listed on this site. Enjoy your incredibly easy & simplistic taste of US South in your sweet little mouth! 😆.
- French Honey Butter. See my easy recipe under my profile..
- With sides – these make for great work lunches or picnics with bbq baked beans- garlic mashed potatoes and green beans with dried onions..
Place the ribs meatier-side-down on the grill away from the coals. Turn and cook until the ribs "bend" and the meat easily separates from the. Place your ribs meat side up into the center of your smoker and close the lid. Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. The counter person was clueless , but that is to be expected to some degree.