Smoked BBQ Beef Ribs
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Unleash your inner pitmaster with our Smoked BBQ Beef Ribs. This recipe is perfect for a summer BBQ, combining rich, smoky flavors with tender meat. Get ready to delve into the details of meat selection, trimming, seasoning, and perfect smoking techniques.
Ingredients
🥩 3 lbs beef short ribs, choose either Chuck or Plate ribs
🌿 3 tablespoons BBQ seasoning rub, your preferred brand
🧂 1 tablespoon kosher salt, Diamond Crystal preferred
🥄 2 tablespoons Worcestershire sauce, Lea & Perrins
🌳 2 cups oak wood pellets, Furtado Farms
🥚 1 tablespoon olive oil, extra virgin
Instructions
1- Prep the Meat:
- Begin by trimming any excess fat from the beef ribs using a high-quality knife.
- We recommend Route 83 knives for precision trimming.
2- Season the Ribs:
- Rub the ribs with olive oil, then generously apply the BBQ seasoning rub and kosher salt.
- For enhanced flavors, drizzle the Worcestershire sauce over the ribs.
- Let the ribs sit at room temperature for about 30 minutes.
3- Prepare the Smoker:
- Set up your Yoder Smokers YS640S pellet grill.
- Fill the hopper with Furtado Farms oak wood pellets and preheat to 250°F.
4- Smoke the Ribs:
- Place the seasoned ribs on the smoker grate.
- Close the lid and smoke for approximately 5–6 hours, or until the internal temperature reaches around 200°F and the ribs are tender.
5- Rest and Serve:
- Once done, carefully remove the ribs from the smoker.
- Let them rest for 15 minutes.
- Slice and serve with your favorite BBQ sides.
Prep Time: 45 minutes
Cook Time: 5–6 hours
Total Time: 6 hours 45 minutes
Servings: 4
Calories per Serving: Approximately 600
Protein: 45g
Fats: 40g
Carbohydrates: 5g
Equipment: Route 83 Knives, Yoder Smokers YS640S Pellet Grill, Gateway Drum Smoker (optional)
Cooking Tips
- Maintain a consistent temperature in your smoker for best results.
- Resting the ribs after cooking allows juices to redistribute, ensuring juicy, flavorful meat.
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YouTube channel - BBQ Rob Reinhardt: https://www.youtube.com/@Prairiebbq
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