Smoked Beef Ribs
Equipment
- 1 Pellet Smoker
Ingredients
- 1 plate Beef Short Ribs
Instructions
Prep (night before)
- Trim as much fat as possible from the top of the ribs with a sharp knife. Save the fat for later. Do not remove the membrane from the bottom of each rack (this will hep hold things together). Sprinkle the ribs with salt, then wrap tightly in plastic wrap and dry brine in the refrigerator for at least 6 hours, or up to overnight.
Prep (day of)
- Wipe the excess salt from the top of the ribs. Coat lightly with Worcestershire sauce, then season generously with salt and pepper, or your favorite rub. Spritz with apple juice (or other spritz), then let sit for 15-20 minutes.
- When ready to cook, set the smoker temperature to 165°F and preheat with the lid closed for 15 minutes.
Start Cooking
- Place the fat trimmings in an oven safe pan (cast iron, aluminum, etc.), and place on the smoker where there is room. This will render the fat into tallow for our wrapping later.
- Place the ribs directly on the grill grates with the thicker portion of the ribs, if applicable, towards the back of the grill. Insert the probe horizontally into the center of a rack of ribs, avoiding the bones and any large pockets of fat. Close the lid and smoke the ribs for 1 hour. This initial step at really low temp will help add more smoke flavor while the ribs are still cold.
Increase Temperature
- Increase smoker temp to 225℉, and smoke 4-5 hours, lightly spritzing every 30 minutes, until the internal temperature reaches 180°F and the ribs have a nice char.
Process Tallow
- Remove trimmings from smoker. Strain out, and discard the solids. Set remaining tallow aside.
Wrap Ribs
- Remove the ribs from the grill and place each rack on 2 sheets of unlined butcher paper. Slather each rack with plenty of tallow, and wrap tightly in the butcher paper. You should see the tallow soaking through the paper.
Finish Cooking
- Place the wrapped ribs back on the smoker . Close the lid and cook until the internal temperature reaches 203°F, about 1 hour more.
Rest/Enjoy
- Remove the racks from the grill, and let rest for ~60 minutes before unwrapping and slicing into individual ribs. Serve and Enjoy!