Smoked Beef Ribs on a Pellet Grill
Brisket on a Stick!
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Introduction
Today on the patio, we're diving into the world of smoked beef ribs, often called Dino ribs or brisket on a stick. Let's jump into it! Today's recipe comes straight from your requests in the comments under my videos. So, if you've got something you want to see, just let me know below—except seafood or gator because that's not really my thing.
Prep Work:
Yesterday, I prepped some seriously high-quality Dino ribs from Meat and Bone (Save 10% off of your first order with code: RUMANDCOOK). Depending on your preference, they have options ranging from 6 to 10 pounds. I opted for the smaller size.
I trimmed the top layer of fat to remove the thick silver skin underneath, which isn't pleasant to eat. When trimming, I recommend going with the grain of the meat; it makes the fat come off easier and minimizes meat loss.
I whipped up a simple but potent rub consisting mainly of freshly cracked coarse pepper using my Pepper Cannon (Save 10% using code: RUMANDCOOK), some diamond crystal kosher salt, and a bit of Lawry's seasoning salt. It's heavily pepper-forward to help develop a rich bark.
Cooking:
After seasoning, I placed the ribs on a cooling rack and refrigerated them for about 26 hours to intensify the flavors.
In the morning, I fired up the Yoder Smokers YS640s with Bear Mountain Oak pellets and added a smoke tube for an extra smoky flavor. I prefer cooking beef ribs at 275°F to properly render the fat and collagen, ensuring the meat is beautifully tender and not chewy.
At about 2 and a half hours in, I gave the ribs their first spray of a mix containing 50/50 water and apple cider vinegar with a bit of Worcestershire sauce for added depth.
The Cook Continues:
The ribs will need another 4-5 hours under smoke. I'll be spritzing them every 45 minutes to an hour to keep them moist and develop a perfect crust.
About halfway through, I might ramp up the heat to push through the stall and ensure the fat renders beautifully.
Wrapping Up:
Once the ribs reach an internal temperature (Save 25% off of ChefsTemp with code: RUMANDCOOK) of around 205°F, I'll wrap them in foil with some tallow to let them rest and reabsorb their juices, enhancing their rich, beefy flavor.
After resting, I'll let them breathe a bit before slicing into that smoky, succulent meat.
Beef ribs are a fantastic way to enjoy the deeper, more intense barbecue flavors. The smoke, with a good spice rub and careful temperature control, transforms these ribs into a tender, flavorful feast. If you've been hesitant to try smoking beef ribs, I hope this guide encourages you to give it a shot.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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