- 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
Calories: 300kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1397mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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 brisket.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 inbetween the bones, serve and enjoy!