Sunday, August 30, 2015

Smoked Beef Ribs - It's What's For Dinner

Tash wanted me to try something different on the smoker so I decided to give Beef Back Ribs a try.

First take the ribs from their package, cut into chunks, and give em a nice rub down.

Then heat up the smoker to 200 degrees. I used Hickory wood this time for a stronger flavor than cherry wood.

Add the meat and let smoke for four and a half hours until nice and tender.

After four and a half hours, check for doneness and if nice and tender, remove from the smoker.

A test of one rib indicated they were perfectly tender and awesomely beefy and flavorful.

Now they're in the oven keeping warm after being glazed in BBQ sauce and some apple juice so they will be ready for dinner and company tonight.

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