Smoking Beef Ribs

Hey there!!! In today’s feature we’ll discuss smoking beef ribs.

First thing you start with on beef rib is trimming and seasoning. The good news unlike pork ribs, beef ribs don’t require you to remove the membrane
off the back of the bone. Leave it on, Otherwise, the meat may fall off the bone during cooking process.

For seasoning, you can use your favorite homemade rub or over the counter seasoning that you like. I do recommend slathering on mustard or hot sauce so that the seasoning sticks to the meat.

I usually smoke my beef ribs on the smoker at 250-300 degrees Fahrenheit (depends how hungry and fast I want them off smoker). Beef ribs can
definitely take the higher heat. I cook them until internal temp somewhere between 205 and 210f. Take them off and wrap in butcher paper or foil, place in cooler for 30 mins to an hr.

After that it’s eatin’ time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

A simple rub I’ve used
– 2  Tablespoons Kosher salt
– 2 Tablespoons coarse black pepper
– 2 Tablespoons garlic powder