beef ribs in the smoker

Beef ribs in the smoker are really good.

I really don’t know what else to add.

Good thanks.

Beef ribs after an hour or so…
These go great guns in a bullet style smoker.


BEEF RIBS

(For a gathering of the hungry man’s club.)

2x racks beef short ribs (approx 1.5 kg each)
Beef seasoning (recipe follows)
Rocking chair

Get your BBQ up to 125 C (250 F). Add a little cherry or pecan for extra flavour if you’re keen.
To the best of your ability, remove the membrane from the bottom of the ribs and trim any excess fat and silver skin from the top of the ribs.
Coat the ribs well with the seasoning.
Get the ribs into your smoker, making sure you keep a fairly constant-ish 125 C (250 F).
After 3 hours the ribs should have a nice bit of colour. This is when I like to wrap (no, Vanilla Ice will not be blaring on my Spotify. Please, try to pay attention).
Remove the ribs and wrap it with peach paper (butcher’s paper) or alfoil. Return to the smoker for another 2-3 hours or until the thickest part of the ribs probe like butter. If you are actually using a temperature probe the should be sitting around 92 – 95 C (200 F) or so.
When ribs are good to go, remove from BBQ and rest in a warm spot for 15 – 20 minutes.
Get some sides together, carve them up and get it into your face.


BEEF SEASONING

2 tablespoons each cooking salt, cracked black pepper and garlic granules

This is a good base for making and developing your own beef rub. Start with the quantities here and adjust to your personal preference – if you like it more peppery add more pepper. Or if you don’t like so much garlic, take a little out. If you like chilli or thyme, you can certainly put a little of that in there too. It’s pretty simple.
Also, don’t be tempted to use ground black pepper as it needs a little texture and coarseness.
Also also, garlic flakes are too big and garlic powder is too fine for me. Garlic granules are just right. See above.
Also also also, cooking salt is perfect. See above.
The rub is great for brisket, ribs, steak, burgers, lamb, roast vegetables and whatever else you want to put it on.

Now is the time to eat them.
Almost an instructional video

Smoked beef ribs with BBQ sauce and paper towel

smoked beef ribs
This is another very effing worthy addition to the monthly meeting of “the Hungry Mens Club”, or indeed “the Really Attractive Gnawing Meat From The Bone Ladies Club”.

The method employed is not going to decrease any amount of jobless percentages or ensure victory for the local candidate running for election, but is in fact the exact same method used for the smoked brisket you can find right here. The time the meat spends unwrapped in the smoke is reduced by roughly 1 hour and then the time wrapped is reduced by around about the hour mark too.

I doused the shit outta this mofo with this BBQ sauce after it had rested for 1 hour, sliced it into Fred Flinstone looking chunks and five minutes later I found myself laying in a pool of my own body sweat and BBQ sauce with a very contented grin on my face… very contented indeed.

Unwrap those bad boys after a good smoking and then a little rest
Unwrap those bad boys after a good smoking and then a little rest

That is some really saucy shit right there
That is some really saucy shit right there

Textbook
Textbook

Oh dear good lord, get in my face
Oh dear good lord, get in my face

Hand towel is advised for this and other meat/bone type activities
Hand towel is advised for this and other meat/bone type activities

You’re welcome.