Beef Back Ribs are one of the most economical and delicious cuts of meat that you can smoke. I used to shy away from this cut as I thought of it simply as the underside of a whole rib roast. AKA the leftovers from a prime rib. Once I changed my perspective and thought of this huge rack of beef ribs like the Fred Flintstone version of pork ribs, my mind was changed. In this video we treat this rack of beef ribs like a rack of pork ribs saucing them in the end of the cook and it is delicious.
Meat Church How To YouTube Video: https://youtu.be/MV3mJRLSNRQ
Ingredients
- 1 rack, Beef Back Ribs
- Meat Church Holy Gospel BBQ Seasoning
- 1 T Worcestershire sauce
- Tools
Prepare your Smoker
Prepare your smoker at 250 degrees. We recommend a heavy smoking wood or pellet for this cook such as post oak, hickory or mesquite.
Prepare the ribs
This ribs require only minimal trimming. Trim any hard fat off the meat side of the rack of ribs. Do not remove the membrane as it helps keep the rack together.
Apply a coat of Worcestershire sauce to the beef ribs.
Season moderately with Meat Church Holy Gospel seasoning on both side of the meat.
Allow to adhere at least 15 minutes or up to an hour if time allows.
Smoke the Ribs
Place the ribs meat side up in the smoker.
Spritz the beef ribs one time with cider vinegar about 2 hours into the cook or anytime they are looking dry.
Smoke the ribs until they are at least 170 internal temperature using your instant read thermometer. This took 2.5 hours in this video.
Wrap the beef ribs in 2 pieces of heavy duty aluminum foil and return to the smoker.
Smoke the beef ribs until they are tender which is typically just over 200 internal temperature. Check for tenderness in the thick part of the meat between the bones with your instant read thermometer.
Open the foil wrap and apply your favorite BBQ sauce. We use Meat Mitch Whomp Sauce.
Place the ribs back in the smoker and allow the sauce tack up for about 10 minutes.
Remove the ribs from the smoker.
Allow the ribs to cool. Slice and enjoy!
