The Chile Banditos

Smokey Beef Ribs

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Smokey Beef Ribs

Ingredients

 1 Rack of Beef Short Ribs (about 5 is good)
 1 Packet of "A BBQ With El Gringo" Spice Rub
 Olive Oil
 Salt
 Spray Bottle Filled with Apple Juice
 Baking Paper

Directions

1

Inspect your ribs for any exterior excess fat and trim to 2mm thick. Rinse under cold water and pat dry to remove any excess moisture and blood.

2

Add some Olive Oil to the ribs and rub over all exposed meat.

3

Lightly sprinkle with salt (we use Kosher salt) followed by a light covering of the spice rub. All exposed meat should be covered.

4

Preheat Smoker/Oven to 145 Degrees Celsius and let meat come up to room temperature for about 1 hour. (If using a smoker be sure that your fire is burning clean and stable.)

5

Add ribs to the Smoker/Oven and let cook for 3 Hrs. About every 1/2 hr check and give a light spray with apple juice to keep moist.

6

At the 3 hr mark you should be forming a nice bark/crust on the ribs. Wrap with baking paper and put back in the smoker for another 2hrs.

7

Remove from heat and let rest for 20-30mins. Slice between the bones and serve with Chimmichurri and salad.

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