While the take a little more time than traditional pork ribs, Certified Creole BBQ's Beef Back Ribs are truly something to behold and he shared his recipe!

Instructions

1. Trim any fat and silver skin from the top and bottom of the Beef Back Ribs.
2. Apply even coating of mustard to the top and bottom.
3. Season the top and bottom of the meat with Fogo Charcoal The Rub. Tip: Allow ribs to get to room temperature prior to smoking. This allows the seasonings to sweat and absorb into the meat and the meat will begin to smoke faster.
4. Prep your Char-Griller Grill Smokin’ Champ 1624 with drip pan filled with water.
5. Fire up your Char-Griller Grill Smokin’ Champ 1624 to temperature 250°: used Fogo Quebracho Lump Charcoal & Mesquite Mini Wood Logs. • Spritz with apple juice every hour minutes during the smoking process and rotate the ribs each time.
6. Place ribs in your Char-Griller Grill Smokin’ Champ 1624 and smoke until internal temperature 170° is met, roughly takes 3-4 hours. Tip: remember to use your Char-Griller Grills folding probe to take the guess work out your cooking.
7. Wrap with foil and apple juice once internal temperature 170° is met.
8. Place back in the Char-Griller Grill Smokin’ Champ 1624 and cook until internal temperature 199° is met, roughly takes 1 hour 30 minutes to get from internal temperature 170° to internal temperature 199°
9. Remove from the smoker and allow to rest in a cooler covered with a towel/blanket for 1-2hours. • Remove, slice and enjoy!