smoked beef back ribs

Smoked Beef Back Ribs

Holidays Recipes

Description

Sensationally slathered, spiced, and slow-smoked, these beef back ribs are the most heavenly hunks of meat you have ever encountered. With a few accessible ingredients and my prescribed method, you will soon be serving breathtakingly tender beef that is bursting with intense smoky flavor.

Ingreadient

RUB

1 tbsp espresso powder (or fine ground dark coffee)
1 tbsp ancho chile powder
1 tbsp brown sugar
1 tsp kosher salt
1 tsp black pepper
1 tsp granulated garlic
1 tsp onion powder
1/4 tsp cayenne pepper

RIBS

3 lbs beef back ribs
3 tbsp yellow mustard

SERVE

Master BBQ Sauce Recipe (Sweet Heat)

Direction

Preheat your smoker to 275°F. I use a Traeger smoker, but if using wood, do indirect smoking. Mix together the rub, set aside.

PREP RIBS

If your butcher has already removed the back membrane, go to Step 2. Otherwise loosen the white membrane attached to the back of the ribs using a knife. Then with a paper towel, pull the membrane away and discard.
Slather the ribs with the yellow mustard and then season on all sides with coffee ancho rub mixture.

SMOKING

Place the ribs bone side down on the smoker grates, close the lid, and smoke for about 3 hours. The internal temperature should be near 165°F.
Remove the ribs from the smoker and wrap them tightly in butcher paper (foil can be substituted, but it will soften the bark).
Return the wrapped ribs package to the smoker and continue cooking for another 2 hours, but check the ribs after 90 minutes. We're looking for a finished, internal temperature of around 202°F (See Note 2).
Remove the beef back ribs from the smoker and allow to rest for 30 minutes. Remove from butcher paper wrap and slice into individual ribs and serve.
Serve as is or with BBQ sauce, like my Master BBQ Sauce Recipe (Sweet Heat).

OVEN OR GRILL (NO SMOKER)

Prep ribs as detailed above then place each beef back rib rack on a sheet of foil. Sprinkle 2 tablespoons of apple cider vinegar over each rack. Fold the foil up and around the ribs to secure a tight package.
Place onto a baking tray and into a 300°F preheated oven for 2 1/2 to 3 hours. We're looking for a finished, internal temperature of around 202°F (See Note 2)
Remove ribs from oven, keep covered with foil and let rest 30 minutes. Serve as is or with BBQ sauce, like my Master BBQ Sauce Recipe (Sweet Heat).
If you want a lacquered glaze: Using an oven, brush rib racks meat side up with sauce and broil until the sauce is thickened, bubbly and shiny, a few minutes. If grilling, brush rib racks meat side up with sauce, cover lid and grill until the sauce is thickened, bubbly and shiny, a few minutes.