Easy Smoked Beef Ribs | Japanese Home Cooking #shorts #recipe #bbq

By Just One Cookbook · 240 min

Ingredients

Instructions

1. Trim the ribs if they are not already trimmed: remove excess fat and silver skin from both sides, then pat dry.
2. Rub 3 Tbsp sriracha over the meat side of the racks, then rub the remaining 3 Tbsp over the bone side and along the edges.
3. Season both sides and the edges with 1 Tbsp Diamond Crystal kosher salt (half that amount if using table salt) and 1 Tbsp 16-mesh ground black pepper.
4. Cover and refrigerate overnight or for several hours.
5. Preheat the smoker to 285°F (140°C). Place the racks in the center, close the lid and cook for 4½ hours without opening it.
6. Mix 3 Tbsp apple cider vinegar in a small spray bottle. Open the smoker, spray the ribs, then check the internal temperature with an instant-read thermometer. If it is below 200–205°F (93.3–96.1°C), close the smoker and keep cooking.
7. Watch the ribs closely for the next 30 minutes, since the smaller rack cooks faster. When the internal temperature reaches 200–205°F (93.3–96.1°C), remove the racks and rest them for 20 minutes.
8. Slice the racks into individual ribs before serving.

Summarized from Just One Cookbook's video. Watch it for the details.

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