Smoked Beef Ribs
These make a great alternative to a Sunday Roast when served with some green veg like tenderstem broccoli and a stilton mash!
Equipment
- 1 BBQ Smoker Can be done on a Weber kettle!
- 1 Wood chunks or splits Oak is best for beef
- 1 Peach paper Or foil
- 1 Squirty spritzer
Ingredients
- 1 slab Beef short rib
- 1 dab Mustard
- 1 sprinkle Beef Rub
- 1 spritzer Cider vinegar and water (50-50)
Instructions
- Trim any excessive fat and silver skin from the outside of the ribs.
- Make a beef rub comprising of 1 tbsp kosher salt, 2 tbsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder and a pinch of cayenne pepper
- Smear a dab of mustard over them (American or English) and dust liberally with the beef rub
- Get the smoker to around 225f and put in the ribs - I like to put them on a cake rack over a roasting tin with a glass of water added to it as it stops them making a mess of the smoker!
- Smoke for 3 hours uncovered, ensure you're generating good smoke for at least 2 hours. Spritz every 30-45 minutes.
- After 3 hours wrap in peach paper or foil (see notes below). Cook for a further 2 hours wrapped
- For the last hour, unwrap and paint on some sauce, leave unwrapped and allow to caramelise.
- After the total of 6 hours (3-2-1) wrap in foil again and then a towel and keep them warm while they rest for 30 mins to an hour.