Beef Back Ribs

Beef Back Ribs are something that you can find in your local supermarket. Sometimes they are pre packaged, but if your lucky you can find them fresh from the supermarket butcher. In NJ this might not be as common as it would be in Texas.

You will want to remove the membrane on the back side of the rib. Sometimes the butcher will do this for you. This will make the rib less chewy. I coated these ribs with Meat Church Holy Cow rub and let them sit out at room temperature for 30 minutes. I preheated the smoker to 275 degrees and used post oak as the smoke wood.

I put the Beef Ribs in the smoker and I didn't take a peak for the first 2 hours. 

This picture was after a few hours. I like to spray or mop them with water, juice or beef broth since the bark is set. You will know when the bark is set because it won't wash off easily.

How do you know when the Beef Ribs are done? You can use a good thermometer like the Thermapen. You can use temperature as a reference, but I go by feel. The probe should feel like its going through room temperature butter. If the probe doesn't slide easily then the meat needs to be cooked longer.

Yeah Buddy.. These ribs look good. These Beef Ribs took about 5 hours. You cant go by time but you can always go by temperature/feel. 

These were quite tasty.