Smoked Beef Ribs

Beef Ribs

Cayenne pepper
Garlic powder


Remove membrane. This can be pretty tough, but I have found that using a butter knife to get it started makes it easier.  Once you have it started roll it up across the back of the ribs like the lid of a sardine can.

If you like heat, rub the surface of the meat with a light coating of Siracha sauce (not too much it will burn) before adding dry rub.  Coat the meat with the dry rub brushing off any excess 

Wrap and put into the fridge for at least 4hrs


Place on smoker at 250 for 2.5hrs 
Wrap the ribs in foil adding DP to retain moisture and continue to cook for 1.5hrs 

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