Smoked Beef Ribs

5 from 1 vote

If you have never had a proper smoked beef ribs then you are really missing out if you are a meat eater.

Some types of barbeque depends on the region of the country your in. Some do dry rubs, and others do marinades. Some have more of a ketchup based sauce and others more of a vinegar based. In most cases the end result is simply delicious.

In this recipe we simply tackling the bbq beef brisket which in texas is king! You can get some of the best beef ribs from snake river farms. The name of the game when it comes to smoking is low and slow. Low temperature, for a long time.

The ideal temperature should be somewhere around 250 - 275 degrees (this can fluctuate as temperatures rise and fall but if you can keep it steady somewhere around that temperature your one step closer to a fantastic beef rib)

Here is the smoked beef ribs recipe, I hope you enjoy it!

Ingredients

10 people

4 3 boned beef ribs
2 tbsp bbq spice or cajun
2 tbsp coriander seed crushed
2 tbsp black pepper coarse ground
2 tbsp salt

Nutritional information

Calories: 300kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1397mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Prep Time 25

Cook Time 8

Total Time 7 25

Servings 10 people

How to smoke beef brisket

Place the coriander seed in a spice grinder and pulse for 10 seconds.
Mix the coriander with pepper, and cajun seasoning. Then season heavily all of the snake river farms beef ribs with salt and then with the spice mixture on both sides of the ribs.
Bring your big green egg or smoker up to 250 degrees. Place the ribs on the smoker and smoke for roughly 7-8 hours or until the internal temperature reaches 185-190 degrees.
At this point you can just hold your meat in your oven to 150 degrees until you are ready to slice and eat the ribs. You want to wait until the last minute to cut the meat that way it doesn’t dry out. Slice the ribs in between the bones, serve and enjoy!