Looking to impress your family and friends with your grilling skills? Look no further! In this blog post, we will be sharing a beginner-friendly recipe for smoked beef and pork ribs on the Hunsaker Vortex Drum Smoker. With just a few simple steps and ingredients, you can create mouth-watering, fall-off-the-bone ribs that will leave everyone wanting more. Even if you’re new to smoking meat, this recipe is sure to make you look like a seasoned pro. So fire up that smoker and let’s get started!

A Beginner-Friendly Recipe: Smoked Beef and Pork Ribs on the Hunsaker Vortex Drum Smoker

If you’re new to smoking meat, there’s no better place to start than with smoked beef and pork ribs. With the right combination of seasoning, cooking time, and temperature, you can create fall-off-the-bone ribs that will impress your family and friends. In this article, we’ll take a look at a beginner-friendly recipe for smoked beef and pork ribs on the Hunsaker Vortex Drum Smoker.

Introduction

Before we dive into the recipe, let’s take a quick look at some of the equipment and techniques used in the video. The Hunsaker Vortex Drum Smoker is a popular choice among BBQ enthusiasts, as it allows for efficient heat and smoke circulation. The content creator in the video also uses Chicken Fried BBQ and Hunsaker Smokers as resources, and includes affiliate links for equipment used in the video.

It’s worth noting that the content creator does not remove the membrane on the ribs, but instead only scores it. This is a matter of personal preference, but some BBQ enthusiasts prefer to remove the membrane for a more tender result. Additionally, the ribs are cooked for four hours on the Hunsaker Vortex Smoker with a target temperature of 275-300°F.

Let’s get started with the recipe!

Ingredients

• 2 racks of St. Louis pork ribs
• 2 beef short ribs
• 1/4 cup of your favorite BBQ rub
• 1/4 cup of Bone Suckin’ Sauce
• Applewood chunks for smoking
• Aluminum foil

Instructions

1. Preheat your Hunsaker Vortex Drum Smoker to 275-300°F.
2. Rinse and dry the ribs.
3. Apply the BBQ rub to both sides of the ribs and gently massage it in.
4. Add applewood chunks to the firebox.
5. Place the beef short ribs on the bottom grate, and the pork ribs on the top grate.
6. Close the lid and let the ribs smoke for 4 hours.
7. After 4 hours, remove the pork ribs from the smoker and brush them with Bone Suckin’ Sauce.
8. Wrap the pork ribs in aluminum foil and place them back on the smoker for an additional hour.
9. After the additional hour, remove the pork ribs from the smoker and let them rest for 15 minutes before slicing.
10. Enjoy your delicious smoked beef and pork ribs!

FAQs

1. Can I use the same rub for beef and pork ribs?

Yes, beef and pork ribs can share the same rub and be smoked together.

2. Do I need to remove the membrane from the ribs before smoking?

It’s a matter of personal preference, but some BBQ enthusiasts prefer to remove the membrane for a more tender result. The content creator in the video only scores the membrane.

3. What temperature should I smoke the ribs at?

The target temperature is 275-300°F.

4. Can I use a different sauce besides Bone Suckin’ Sauce?

Absolutely! Use your favorite BBQ sauce to glaze the pork ribs.

5. How long do I let the ribs rest before slicing?

Let the ribs rest for 15 minutes before slicing to allow the juices to redistribute and ensure maximum flavor.

Conclusion

Smoking beef and pork ribs can be a fun and rewarding experience for BBQ enthusiasts of all levels. By following this beginner-friendly recipe, you can create delicious fall-off-the-bone ribs that will have your family and friends begging for more. Experiment with different rubs and sauces to find your perfect flavor combination and enjoy the process of improving your BBQ skills.