Step by step for those who have not cooked beef ribs, or want an easy way to do it. There are many ways/methods to cook beef ribs; this is mine.
7:45 PM
Start with a plate of choice beef ribs from 44 Farms. (~4 lbs.for a three bone plate)
Trim the silverskin, and remove the back membrane.
Rub both sides with yellow mustard.
Apply a generous coat of Meat Church Holy Cow Seasoning.
Place on a wire cooking/baking rack, and let it sit for two hours.
While the ribs are resting, place a disposable aluminum water pan on your pellet stove.
Fill up your hopper with pecan pellets.
Load up a smoker tube with a mix of pecan pellets and Lone Star Grillz oak wood chips.
9:30 PM
Start your cooker, set at 225F. I was using a GMG Daniel Boone, now called Ledge.
9::50 PM
Light your smoker tube with a propane torch.
10:00 PM
Pour a pitcher of hot tap water into your disposable pan.
Place the wire rack with the ribs at a right angle to you water pan.
Insert your meat probe.
Put your smoke tube in the smoker, and close up the smoker.
Go to bed.
6:00 AM
Get your butt outta bed, and check your rib temperature. Mine was 169F, perfect.
Wrap the ribs in plain butcher paper, and place back in the smoker.
Check your pellet level, and continue cooking.
9:10 AM
I pulled the ribs at 210F.
Wrap the ribs in a heat blanket.
Let sit for 4 hours.
1:00 PM
Remove butcher paper, cut and serve.
I have tasted beef ribs at many Texas BBQ joints, including Black's. These were on par to those, tender, juicy, great bark, with good smoke. The sauce on the plate went untouched. Lots of goodness without much effort. Disclaimer: I have no association with any of the named products, just a satisfied consumer.
7:45 PM
Start with a plate of choice beef ribs from 44 Farms. (~4 lbs.for a three bone plate)
Trim the silverskin, and remove the back membrane.
Rub both sides with yellow mustard.
Apply a generous coat of Meat Church Holy Cow Seasoning.
Place on a wire cooking/baking rack, and let it sit for two hours.
While the ribs are resting, place a disposable aluminum water pan on your pellet stove.
Fill up your hopper with pecan pellets.
Load up a smoker tube with a mix of pecan pellets and Lone Star Grillz oak wood chips.
9:30 PM
Start your cooker, set at 225F. I was using a GMG Daniel Boone, now called Ledge.
9::50 PM
Light your smoker tube with a propane torch.
10:00 PM
Pour a pitcher of hot tap water into your disposable pan.
Place the wire rack with the ribs at a right angle to you water pan.
Insert your meat probe.
Put your smoke tube in the smoker, and close up the smoker.
Go to bed.
6:00 AM
Get your butt outta bed, and check your rib temperature. Mine was 169F, perfect.
Wrap the ribs in plain butcher paper, and place back in the smoker.
Check your pellet level, and continue cooking.
9:10 AM
I pulled the ribs at 210F.
Wrap the ribs in a heat blanket.
Let sit for 4 hours.
1:00 PM
Remove butcher paper, cut and serve.
I have tasted beef ribs at many Texas BBQ joints, including Black's. These were on par to those, tender, juicy, great bark, with good smoke. The sauce on the plate went untouched. Lots of goodness without much effort. Disclaimer: I have no association with any of the named products, just a satisfied consumer.
