what's up you guys it's susie from heygrillhey.com and today we are smoking
some beautiful beef back ribs the process is simple the ingredients list is short
so we're just gonna throw these on the smoker and kick it today let's do it
first things first we need to address the elephant in the room i am not an imposter it is still me
still susie just a different black t-shirt we're rolling out a new logo we're redesigning the
website we've got some fun new products coming out and so we had to launch a shiny pretty colorful
new t-shirt you guys can grab these in our store online soon but i just i didn't want anybody
confused because i've worn the same black t-shirt for the last two years it's a jarring change okay
let's get into these beef ribs these are beef back ribs pretty commonly found at the grocery store
and these are generally quite thin a lot of times they're called shiners because when they cook down
the bones actually shine through with the meat in between and these are trimmed down quite a
bit most of the time in the grocery store because the butchers can get more dollars per pound for
the really rich fatty and delicious meat on top of these rib bones so these are kind of
a cast off usually they're pretty affordable and i just think they're a fun cook they only
take six hours so they're great for an easy weekend or even if you're home cooking for
the family uh they just don't require a ton of babysitting and my kids love these so let's jump
into the prep and i love them well todd also loves beef similar to how we treat our smoked
pork ribs we're going to flip them over and we're going to remove the tough membrane from the back
check out the back of these beef ribs you can see a really thick solid white surface that means the
membrane is attached and it's going to prevent some of the smoke from getting into the meat it's
going to prevent the seasoning from getting onto the meat and since we're not eating the membrane
when it's done it gets really papery we just want to get rid of it before we even get started so i
like to use either my fingernail or a butter knife just work it up right underneath the membrane
until it starts to lift then you can just grab a paper towel and pull it away from the rib meat
once the membranes are removed it's time to slather and season these ribs i like to slather
with yellow mustard i think it's going to help develop a really nice bark it's also going to
help our seasoning stick to the outside of our ribs i know some people really hate mustard
but i promise you can't taste it it'll kind of just dissolve into the meat flavor-wise
and we're going to season just nice and liberally with your favorite all-purpose
beef or brisket seasoning of course i'm using my beef seasoning just because it's the absolute best
and it tastes amazing it's a good salt and pepper based rub it's great on smoked beef
the old sprinkle and milled sprinkle yes we like you gotta sprinkle and then you gotta press the
seasoning in with the palm of your hands it'll help it stick and i think it gives you a better
crust so these are gonna go onto a smoker we've got preheated to 275 degrees my favorite wood
choice for these beef ribs is a mix of oak and cherry i like the oak for that classic texas
beefy barbecue flavor and i like the cherry because it gives us a beautiful mahogany color
these are going to go on for about three hours and then we'll hit him for our next step
all right you guys our beef rapes have been on the smoker for about three hours now normally
at this point uh i'll temp them in there at 165. our smoker was running a little bit hot today so
these are closer to the 180 185 mark we're going to wrap them up in butcher paper put them back
on the smoker and the butcher paper is going to help keep a lot of that moisture in
but it's not going to soften that bark and the color on the outside too much
pop them back on the smoker and this step can take anywhere from an hour to two hours
it just depends on how thick your beef ribs are so i recommend you start checking them
after about 60 minutes and we're looking for a final finish temperature of about
202 to 204 degrees and we want those beef ribs to just almost fall apart super tender
our beef ribs have been wrapped in butcher paper on the smoker and like i said i want to give them
a temperature check at like at least an hour after they've been on so that's what we're gonna do
so these guys are right where we want them to be they're super probe tender you can see the
pullback from the bones and on beef ribs it's a lot more than you'll see on pork ribs on pork
ribs you'll see about a half an inch of pullback we've got almost an inch in some places on these
beef ribs if you lift them up you can see where that bone is poking through on the top like i
said that's why these are called shiners that bone is going to shine through in between the meat and
then you've got a nice bend on these ribs that's a really good indicator of tenderness and doneness
now we're going to pull them off and let them rest
our ribs have been resting for about 30 minutes that means we get to slice them and try
them now for what these beef ribs lack in meat on top of the bone they really try to make up for
with that yummy meat in between the bone you can see beautiful smoke ring so juicy super tender and
just an incredibly rich flavor these are generally pretty fatty so they stay really moist
this is my favorite part
oh my gosh those are delightful you get some really rich mouth coating fatty juicy goodness
the meat is savory it's smoky that beef rub is perfect and really all you need for awesome smoked
beef flavor i don't even think these need sauce you ready tom you need to have your own bite now
yeah oh my gosh that's the best flavor in the world there's nothing quite like a fatty
juicy beef with beef rub on it is there no oh my gosh they're so good oh yes baby
such a simple smoke i hope you guys give this recipe a try at home
if you do snap a photo post online use the hashtag #heygrillhey that way i can see it cheer you on
on your journey to becoming a backyard barbecue beef ribs smoking hero catch you guys next time