What Temperature Do You Smoke Beef Ribs

How to Cook Beefiness Ribs

By Aaron Franklin

If I had to proper name my own personal favorite cut of barbecue, it would probably exist beefiness ribs. They are the richest and the most decadent, succulent, and flavorful cutting of beefiness you tin put on a smoker. That'due south also why I don't eat them much—also rich, besides hedonistic. We simply cook beef ribs on Saturdays at the restaurant: they're a special treat, fabricated all the more than special because we do them simply in one case a week.

That said, beef ribs are pretty easy to melt. In this recipe, I include a low-cal slather of hot sauce. We don't melt them this way at the restaurant because not everyone likes spicy nutrient, only it's my preference for certain. I rub heavily because there's so much fatty, and the actress rub actually melts into it well. Beef ribs don't go wrapped. You'll know they're washed when they feel jiggly and soft.

Franklin Barbecue

Aaron Franklin'south Beef Ribs

Ingredients

ane (3- to 5-pound) rack of beef short ribs (from the plate, non the chuck)
ane tablespoon hot sauce, such equally Cajun Chef or Crystal
Almost 1/3 loving cup to 1/2 cup Brisket and Beef Rib Rub
Spray bottle of water, vinegar, or other liquid
Seasoned firewood (preferably oak or hickory)

Beef Rib Rub

Equal parts sixteen-mesh basis blackness pepper and kosher salt

Instructions

Overview

Heat the smoker to 285°F and bank check that the water pan is full.
Trim the ribs if needed.
Slather the ribs with a very light coating of hot sauce.
Utilize the rub (equal parts salt and black pepper).
Cook the ribs, meat side upwards, at 285°F, for about 8 to 9 hours.
Spritz during the final 2 to 3 hours.
Bank check for doneness by poking the ribs; when they feel like melted butter (well-nigh 203°F betwixt the bones), serve.

Step 1 Outset THE Fire.

Go a fire going and heat the smoker so information technology'due south almost 285°F at grate level.

Step two TRIM THE RIBS.

Beef ribs ordinarily come quite clean and well trimmed, unlike pork ribs and briskets, so there's not much to do. If y'all come across any big chunks or flaps of fat, trim them abroad. Apart from that, I don't trim beef ribs.

Stride 3 Utilise THE SLATHER.

When I'm cooking for myself, I like to slather the ribs with a flake of hot sauce. Of course, you can slather with anything you similar—from h2o to mustard to vinegar. The slather is mainly at that place to assistance the rub adhere to the surface of the meat. I only call up a little hint of earthy spiciness from a bottle of hot sauce is a fun improver to beef ribs. You can't really taste it in the final product, but it helps build interior layers of flavor.

Pace iv Apply THE RUB.

Using a shaker, and holding it i to 2 feet higher up the ribs, generously apply the rub—a fiddling heavier than you would on a brisket. This is because, as rich as brisket is, beef ribs are even richer. The actress rub ends up forming a bark that balances out that richness just a little bit. I more often than not use somewhere around 1/iii to 1/two cup of rub for each rack of beefiness ribs.

Step 5 Melt THE RIBS.

Place the ribs, meat side up, in the smoker. As usual, I cook meat side up considering I've determined that my smokers take more than topside heat and the meat and fatty cap tin handle that. If you lot've got more heat coming from below, y'all might consider going meat side down. Again, information technology's upward to yous—the ribs tin come up out well either style. Cook for 8 to 9 hours, until done.

Step vi SPRITZ.

During the final v hours or so, spritz pretty frequently with water or other liquid to keep the ends from burning.

Step 7 Cease, THEN SERVE.

Check for doneness by gently inserting a toothpick between 2 membranes: the one outside the bones and the 1 that separates the basic from the meat. Inside, the meat should be extremely tender. Alternatively, take an internal temperature reading: the ribs should be done when they reach 203°F. Allow them rest for at least 30 minutes before serving. Beef ribs are served on the bone, simply great for sharing.

Recipe from Franklin Barbecue by Aaron Franklin & Jordan Mackay. Order your copy here.

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Source: https://andrewzimmern.com/recipes/aaron-franklins-beef-ribs/