Beef Ribs 250 Done in 3 Hours

Smoked beef ribs are the newest (and most glorious) meat tendency to hit the BBQ scene. These mammoth mouthfuls of meat adorn the all-time BBQ platters with a hefty bit of beef packed with delicious flavour.

What are Beef Ribs?

To brainstorm, let's talk about the cut of beef you're looking for when smoking beef ribs. I know that sometimes that sea of meats at the grocery store can be intimidating. Skip the pre-packaged stuff and simply enquire your butcher for beef ribs. These beefy, cute ribs come from the lower end of the ribs and oft have a good 1-2 inches of meat right on superlative of the os.

You do non want dorsum ribs for this recipe (however, I do have a recipe for Beefiness Back Ribs if you're interested in making this cut). Those have hardly whatsoever meat on the bone and only about an inch of meat between bones. These types of ribs are oft called "shiners" considering there is and so picayune meat on height that the basic shine through while cooking.

The thick cuts that are the all-time for smoking come in 2 different varieties.

1. Chuck ribs. Usually come in a 4-bone beefiness rib section (bones are likewise usually a little shorter with slightly less meat)
2. Plate ribs. Take iii large bones and a higher layer of meat on elevation of the beef rib.

Different pitmasters prefer different cuts, but either 1 works perfectly with this recipe. I used a 4-os section of chuck ribs for this one because it was what my butcher had in stock, just plate ribs are a perfect substitute!

Smoked Beefiness Ribs

This recipe was a large hit when I made information technology during the second episode of Nutrient Network's show BBQ Ball. While I used my awesome Homemade Java Rub for that challenge (which the judges LOVED), my Hey Grill Hey Beefiness Rub tastes totally astonishing on these ribs.

Also, I was under a time crunch on BBQ Brawl, so I smoked between 275 and 325 degrees F to take these ribs washed in under 5 hours. When yous take the time, definitely cook at 250 degrees F for a longer period of time.

Beef Ribs Seasoning

I like to proceed my seasonings pretty simple when it comes to big, beefy cuts like these smoked beef ribs. You gotta just let the meat and the smoke do the talking. I did add a picayune element of rut by using Dijon mustard to keep everybody on their toes. It's not spicy, rather a warm and amazing melt-in-your-mouth bit of smoked beef rib goodness.

All you need to season these ribs is my Beef Rub. Information technology'southward an crawly common salt and pepper-based dry out rub that was made to compliment the flavors of grilled and smoked beef. You tin purchase this from the Hey Grill Hey Store. If you don't have whatever on hand, you lot can use equal parts Kosher salt, coarse black pepper, and garlic pulverization.

How to Fume Beefiness Ribs

Depression and slow is the name of the game when smoking beef ribs. Yous need enough smoke to properly season the meat and give you that beautiful dark coveted bawl. These guys also need enough of time to return that fat and tough connective tissue to become them to a perfect fall-off-the-os texture.

1. Prep. There is a layer of fatty on height of the ribs and some other papery membrane on the os side of the ribs. You can ask your butcher to remove the membrane or you can do it at domicile. Either way, that membrane is not very pleasant to consume and you desire it gone. If yous're doing it at home, work a butter knife underneath the membrane, use a paper towel to go a good grip, and elevator it off.
2. Season. Slather the trimmed ribs in spicy Dijon mustard (make certain to go a variety that contains horseradish), and season liberally with either my Beef Rub or equal parts salt, pepper, and garlic powder. The mustard gives a little hint of flavour while also helping that dry rub cling to the outside of the ribs.
3. Fume. With your smoker preheated to 250 degrees F, place the seasoned ribs on the smoker, shut the lid, and smoke for 3 hours.
4. Spritz. Spritz these ribs with a vinegar and hot sauce blend (recipe below!). These ribs are non wrapped, so to proceed things moist and help develop that yummy bark, the spritz is crucial. Don't be fooled into thinking it is too spicy, it's really not. Information technology just adds a footling extra seize with teeth and "wow" to the ribs (kind of like how I use vinegar in my Carolina Style Pulled Pork). Continue to fume until the ribs reach 203 degrees F.
5. Rest, slice, and serve. When yous've hitting your target 203 degrees F, it's important to let them remainder. Wrap them up in butcher paper, transfer to a cooler, comprehend with a towel, and residue for an 60 minutes earlier slicing into individual ribs and serving.

How Long to Fume Beef Ribs

It volition take about 8-10 hours to fully fume beefiness ribs. This fourth dimension can vary from rack to rack, and so exist sure to give yourself plenty of wiggle room if your particular rack of ribs takes less or more time than this guide.

Rather than smoking based off cooking time, go off the internal temperature of the meat. The temperature of the meat will guarantee your food is cooked to the perfect doneness.

Temperature for Beef Ribs

One time your beautiful ribs are seasoned and slow smoking, it'southward fourth dimension to finish it upwards and bring it all together. Smoke the ribs to an internal temperature of 203 degrees F, and this is where a practiced meat thermometer is absolutely crucial.

Smoked beefiness ribs are a slow process and require nice consistent smoker temperatures and a perfect internal temperature on the meat to get optimum results. If you follow the instructions in this post, yous'll be enjoying autumn-off-the-bone in no time!

More Beef Ribs Recipes

Oh hey at that place! I run into you like ribs just equally much equally I practise, and did you know that Hey Grill Hey has a multifariousness of recipes for smoking beef ribs prepare for you lot to brand yourself? It's true! Check some out beneath:

• Smoked Beefiness Back Ribs
• Shredded Smoked Boneless Beefiness Short Ribs
• Smoked Beef Brusque Ribs

Beef Ribs Recipe

Follow the video below and I'll show y'all how to make this smoked beef ribs recipe at home! I'm all about helping y'all make ameliorate BBQ, feed the people you beloved, and become a BBQ hero. If yous want to encounter more of my recipes, tips, and behind-the-scenes activity, follow along on my social channels. You can detect me on Instagram, Facebook, and YouTube!

Smoked Beef Ribs

Smoked beef ribs are the newest (and most glorious) meat trend to hit the BBQ scene. These mammoth mouthfuls of meat beautify the all-time BBQ platters with a hefty flake of beef packed with succulent flavor.

Prep Time : 15 mins

Cook Fourth dimension : viii hrs

Resting Fourth dimension : one hr

Total Fourth dimension : nine hrs 15 mins

Servings : 4 people

Calories : 45 kcal

• ▢ one 4-bone section beef ribs ((near 4-v pounds))
• ▢ two Tablespoons Dijon mustard with horseradish
• ▢ 6 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)

Rib Spritz

• ▢ 1 cup white vinegar
• ▢ ¼ cup hot sauce

• Preheat 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.

• Flavor. Slather your ribs with the Dijon mustard. Flavor liberally on all sides with Beef Rub, or the table salt, pepper, and garlic pulverization.

• Smoke the ribs. Identify your ribs on the smoker and insert the meat thermometer probe in the thickest function of the meat (without touching the bone). Plan your thermometer alarm to sound at 203 degrees F. Close the hat, and fume the ribs for three hours.

• Spritz the beefiness ribs and keep smoking. In a food prophylactic spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an 60 minutes. Keep smoking until the ribs have reached an internal temperature of 203 degrees F. This procedure typically takes betwixt viii-10 hours, but every rack is a piddling different.

• Rest, 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 hr before slicing and serving.

Calories: 45 kcal | Carbohydrates: 9 thousand | Poly peptide: 2 g | Fat: 1 yard | Saturated Fat: 1 g | Cholesterol: ane mg | Sodium: 90 mg | Potassium: 140 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 180 IU | Vitamin C: ane mg | Calcium: 81 mg | Fe: 3 mg

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**This post was originally published April 2018. It has since been updated with more information and helpful tips. The recipe remains the same.

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Source: https://heygrillhey.com/smoked-beef-chuck-ribs/

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