Empty My Fridge
Smoked Beef Ribs
Ingredients
- Beef rib2
- Sriracha sauce6 tbsp
- Black pepper · ground1 tbsp
- Salt1 tbsp
- Apple cider vinegar3 tbsp
Instructions
- Season the ribs the night before or a few hours ahead: trim excess fat and silver skin if needed, then pat dry.
- Wearing gloves, 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.
- Sprinkle 1 Tbsp Diamond Crystal kosher salt and 1 Tbsp 16-mesh ground black pepper over both sides and along the edges. Cover and refrigerate overnight or several hours.
- Preheat the smoker to 285°F (140°C). Place the racks in the center, close the lid and set a timer for 4½ hours. Do not open the smoker during this time.
- Fill a small spray bottle with 3 Tbsp apple cider vinegar. Open the smoker, spray the ribs, and check the internal temperature with an instant-read thermometer. If it is not 200–205°F (93.3–96.1°C), close the smoker and keep cooking.
- Monitor closely over the next 30 minutes, watching the smaller rack, which cooks faster. Remove the racks once the internal temperature reaches 200–205°F (93.3–96.1°C), and rest the meat for 20 minutes.
Summarized from Just One Cookbook's video. Watch it for the details.
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