Wednesday, November 20, 2013

Smoked Beef Ribs

Slab of beef ribs
BBQ seasoning

Remove membrane from the back side of ribs. Membrane is a thin layer film-like tissue on the back of ribs.

Rub with mustard first, than rub with BBQ seasoning.

Smoke at 225-250 F for about 2-3 hours until internal temperature is 160 F.

Remove from smoker. Wrap in foil. Let rest for about 20-30 minutes before serving.

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