Last weekend I decided to experiment with beef ribs again. I have smoked them in the past and they turned good but I wanted to try to kick-up the flavor a little this time. I started with four plates of ribs (about 10 pounds or a little more), removed the membrane and cleaned them up a bit.
Then, instead of using mustard or mayonnaise to help hold the rub, I used "Better than Bullion", a concentrated beef base, then rubbed with a basic steak rub, mostly salt, black pepper, garlic and a little chipotle. As shown in the picture, I used knives, one to scoop the paste and out the other one to actually spread the paste on the ribs to keep from transferring bacteria from the raw ribs to the jar of paste. This shows both steps.
I then moved them to the smoker (with pecan wood) but, after I loaded them on the grates, I covered them with Lipton's Beefy Onion Soup mix.
I thin smoked them about for about 3 hours at about 225 and pulled them at about 190-195. The soup mix seemed to seep into the meat and the onion bits formed a a very light crust on the ribs.
They came out really tender, moist and full of flavor. I tried a little BBQ sauce on some of them but I liked them best just the way they came out of the smoker. Last night, I made soup out of the left over meat (including the bones), and that came out really well with a hint of smoke in the soup.
Then, instead of using mustard or mayonnaise to help hold the rub, I used "Better than Bullion", a concentrated beef base, then rubbed with a basic steak rub, mostly salt, black pepper, garlic and a little chipotle. As shown in the picture, I used knives, one to scoop the paste and out the other one to actually spread the paste on the ribs to keep from transferring bacteria from the raw ribs to the jar of paste. This shows both steps.
I then moved them to the smoker (with pecan wood) but, after I loaded them on the grates, I covered them with Lipton's Beefy Onion Soup mix.
I thin smoked them about for about 3 hours at about 225 and pulled them at about 190-195. The soup mix seemed to seep into the meat and the onion bits formed a a very light crust on the ribs.
They came out really tender, moist and full of flavor. I tried a little BBQ sauce on some of them but I liked them best just the way they came out of the smoker. Last night, I made soup out of the left over meat (including the bones), and that came out really well with a hint of smoke in the soup.
