Smoked Beef Ribs - Hey Grill, Hey
https://heygrillhey.com/smoked-beef-chuck-ribs/
DirectionsStep1Preheat the smoker. Preheat your smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.Step2Season. Slather your ribs with the Dijon mustard. Season liberally on all sides with Beef Rub, or the salt, pepper, and garlic powder.Step3Smoke the ribs. Place your ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 203 degree…Step4Spritz the beef ribs and continue smoking. In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking …Step5Rest, slice, and serve. Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and servingIngredientsIngredientsadd Bone Section Beef Ribs (about 4-5 pounds)2 tablespoonsDijon Mustard (with horseradish)6 tablespoonsHey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)1 cupWhite Vinegar¼ cupHot SauceNutritionalNutritional45 Calories1 gTotal Fat1 mgCholesterol9 gCarbohydrate90 mgSodium2 gProteinFrom heygrillhey.comRecipeDirectionsIngredientsNutritionalExplore furtherThe Only Smoked Texas Beef Rib Recipe Y'all Will Ever Needamazingribs.com
DA: 36 PA: 28 MOZ Rank: 5
