Prep Time: 20 Min | Cook Time: 5-9 Hrs
- 1 5 lb Rack of Beef Plate Short Ribs
- 2 Water & Apple Cider Vinegar Mixture in A Spray Bottle
- 3 1/2 Cup of Sea Salt
- 4 1/2 Cup of Black Pepper
- 5 1/3 Cup of Brown Sugar
- 6 1/4 Cup of Chili Powder
- 7 2 Tbsp of Paprika
- 8 1 Tbsp of Garlic Powder
- 9 1 Tbsp of Onion Powder
- 10 1 Tsp of Cayenne Pepper
Beef up your boring ol’ dinner routine with this Slow-Smoked Beef Ribs recipe, promising tender and juicy results that will make you add a weekly “Ribs” night to your family’s calendar.
- Combine all seasonings and spices together to prepare BBQ rub.
- Preheat the smoker between 225-275 degrees, adding desired wood chips, pellets, and/or chunks into the smokebox.
- If you do not own a smokebox, you can still accomplish the smoking experience! Simply arrange your coals/wood opposite the cooking area of your ribs. If you plan to place your ribs on the middle of the grates, then arrange coals everywhere EXCEPT under the middle of the grates, etc.
- While the smoker is preheating, sprinkle a decent amount of rub onto ribs and use hands to spread evenly. Store the remainder of the rub in an airtight container for a future cook.
- Place ribs in smoker, fat side up, Place a drip pan of water below the ribs.
- While smoking ribs, be sure to maintain the heat of the smoker, adding wood as needed
- Occasionally spritz the ribs with the water and vinegar mixture until ribs a dark brown with a developed bark on the exterior. Be sure they’ve reached an internal temperature of 165 degrees. This could take between 3-6 hours.
- Remove ribs from the smoker and wrap in butcher’s paper or aluminum foil.
- Place ribs back in the smoker until they reach an internal temperature of 200 degrees. This may require 2 hours or more.
- Once you remove the ribs, keep them wrapped and allow them to rest for at least an hour.
- Serve warm, enjoy!