Smoked Beef Ribs
Description: Nothing new to the BBQ world but who doesn't like the famous beef shorties! Succulent and rich, these are a great substitute for brisket and always a hit with any household.
- 1 rack of beef ribs
- 1 tbsp The Feedlot Cattle Call
- Preheat smoker to 275F/135C with indirect heat. We prefer using heavier woods such as pecan, hickory, mesquite, etc.
- Remove the membrane from the back of the ribs. This will allow for easy separation when slicing. Also remove any silver skin and excessive fat from the top of the rack. You want a smooth clean surface to maximise smoke and seasoning penetration.
- Coat generously with Cattle Call and let the beef come to room temp.
- Place ribs in smoker and spritz every hour with half and half Worcestershire sauce and water. Pickle juice is also an option. Do not wrap and keep exposed to heat and smoke.
- In most smokers, the cooking process can be between 7-9 hours depending on consistency of heat and type of beef. Cook until the meat probes like warm butter which is usually when the internal temp is around 190F - 210F. It's important to go on feel, not necessarily temp.
- Once done, let rest for 5-10 minutes. Slice between the bones and serve!
As with any dish, your cooking will only be as good as what you start with. Find the best brand of meat with the highest amount of marbling. These cuts are more forgiving on the smoker and provide a rich smooth taste.