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Smoked Beef Back Ribs
Serves 2 to 4
Ingredients:
1 rack beef back ribs
Texas Black Pepper Rub (see below)
Worcestershire sauce
Texas Black Pepper Rub :
2 Tbs ground black pepper (16-mesh, if possible)
2 Tbs kosher salt
1 Tbs granulated sugar
1 Tbs garlic powder
1 Tbs chili powder
2 tsp onion powder
1 tsp mustard powder
Serves 2 to 4
Ingredients:
1 rack beef back ribs
Texas Black Pepper Rub (see below)
Worcestershire sauce
Texas Black Pepper Rub :
2 Tbs ground black pepper (16-mesh, if possible)
2 Tbs kosher salt
1 Tbs granulated sugar
1 Tbs garlic powder
1 Tbs chili powder
2 tsp onion powder
1 tsp mustard powder
Add all ingredients in a jar or other vessel and shake well to combine. You won't use it all on these back ribs so you can store this sealed like any dry spice. This is to taste so if you don't like mustard or you like more garlic or a sweeter rub, adjust to your preferences.
Directions:
Set your smoker, wood-fired or pellet, to 200°F. Beef can take a heavier smoke with wood such as post oak (traditional in Texas) or hickory
Directions:
Set your smoker, wood-fired or pellet, to 200°F. Beef can take a heavier smoke with wood such as post oak (traditional in Texas) or hickory
If there's excess fat or a thick patch of fat on the ribs, trim that off. Once trimmed, rub the ribs on all sides with a light coat of Worcestershire sauce. This is a binder for the black pepper rub so you don't need a lot, perhaps a tablespoon.
Season the ribs on all sides with the black pepper rub. It doesn't need to be a thick coat, but season well. Let back ribs with seasoning rest for about 20-30 minutes.
Place in the smoker meat side up. Smoke for about 2-3 hours, checking after 2 hours with a thermometer until the back ribs come to 175°F internal temperature.
Remove back ribs from the smoker and wrap in heavy-duty aluminum foil. Return back ribs to the smoker and cook for about 30 minutes until 203°F internal temperature.
The back ribs are ready to eat! But if you like a sauce, apply your favorite and put the back ribs back in the smoker for 10 minutes for the sauce to adhere. Let cool and enjoy!