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Fire Starter
Original poster
Feb 5, 2021

HARDWOOD: Hickory, Mesquite, OHC, Oak

COOK TIME: 9-10 hours approximate

* Meat injector
* Aluminum Pan
* Meat Rack
* Butcher paper
* Small pot for melting Wagu Beef Tallow
* Ketchup Style squirt bottle for the liquidized beef tallow
* Apple Cider Vinegar for the Spritz
* Water for the Spritz

* _____ Rack(s) of Beef Back Ribs
* Minor’s Beef Concentrate or Beef Broth
* Minor’s Au Jus Concentrate
* Yellow Mustard or Olive Oil to serve as a rub binder
* Commercial Rub of Choice, OR, My Own Beef Back Rib Rub:
- 1/3 Cup of Kosher or Hickory Smoked Salt
- 1/3 Cup of Granulated Onion
- 1/3 Cup of Granulated Garlic
- 1/3 Cup of Coarse Ground Black Pepper
- 1/3 Cup of Smoked Paprika
* Wagu Beef Tallow
* Spritz: Apple Cider Vinegar and Water

* Remove Membrane from the back of the ribs
* Trim excess fat off front/back of the rib rack.
* Prepare your Injection.
* Inject between the bones
* Pour excess injection into the aluminum pan and marinate overnight


1. 1–Hour before starting your cooker, Apply your rub binder (yellow mustard or olive oil)

2. Apply a light coating of rub on both sides of the Rib Rack, pressing the rub into the meat.

3. Set your cooker for 225 degrees.

4. Set your meat probe for 160 degrees.

5. Place your Rib Racks on a meat rack and place directly on the grill grates.

6. Spritz every 30 minutes to build bark.

7. Smoke the ribs until internal meat temperature reaches 160 degrees.

8. At 160 degrees pull the ribs out of the cooker.

9. Cut off an appropriately sized piece of butcher paper.

10. Squirt Beef tallow on the butcher paper and on the Beef Ribs and wrap tightly.

11. Set your meat probe for 200 degrees.

12. Insert meat probe and return wrapped ribs to the cooker. Cook until internal meat temperature reaches 205 degrees.

13. At 205 degrees, remove the rib racks from the grill and let ribs rest for 20 minutes.

14. Sauce Ribs (if desired(, and serve.

Last edited:
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Spritzing every 30min is a lot; if building "that kind of bark", one could increase the sugar and time between spritzes

..and obligitory "pics!" request
I’ve always found beef ribs to be so forgiving I don’t inject. I’m surprised back ribs were meaty enough to inject. They said I love both of the minors products you used. I often use those to inject and also run a pan of to smoke below my beef smokes. Also love the use of the tallow. I really need to give that a go on my next run of brisket , clod or chuck.
Spritzing every 30min is a lot; if building "that kind of bark", one could increase the sugar and time between spritzes

..and obligitory "pics!" request
I disagree! You have to remember you are only spritzing for the first half of your cook when the rack is on the grill grate. After the internal meat temperature reaches 160, the rack is wrapped and spritzing ends. I suppose commercial rubs have sugars added, by my home-made rub recipe doesn't call for any sugars. In fact, I rarely add sugars to a beef rub. Its usually straight salt, pepper, granulated onion & garlic (SPOG) and maybe some smoked paprika
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