If you’re a fan of smoked meat, there’s nothing quite like a perfectly cooked beef rib. And if you want to take your meat to the next level, it’s time to learn how to smoke beef ribs like a pro. In this step-by-step guide, we’ll be diving into Malcom Reed’s smoked beef ribs recipe from HowToBBQRight. With his expert guidance, you’ll be able to create ribs that are tender, juicy, and packed with flavor. So, fire up your smoker and let’s get started!
How to Smoke Beef Ribs Like a Pro: A Step-by-Step Guide to Malcom Reed’s Smoked Beef Ribs Recipe from HowToBBQRight
Introduction
Who doesn’t love a succulent and juicy beef rib that smolders with flavor and just falls off the bone? Smoking beef ribs is an art, and learning how to master it can take some time. However, with the right guide and some practice, it can be easy to create perfect beef ribs that will make your guests mouth-watering. In this article, we’ll be discussing Malcom Reed’s smoked beef rib recipe, how to cook tender and juicy ribs, and tips on smoking beef ribs with perfection.
Preparing the Ribs
Beef ribs come in short and back rib types, and the latter is suited for BBQ. First, before cooking, trim the cartilage or sinew, but leave the double membrane on the backside. The membrane helps to keep the juices in and provides a natural shield, which prevents the meat from drying out.
Applying the Rubs
For the rubs, coat the ribs with oil and then apply a base layer of AP rub, followed by a balanced BBQ rub that isn’t too sweet. Season the ribs with olive oil and a combination of salt, black pepper, garlic, and other herbs, followed by a brisket rub. Whether you use the store-bought kind or make your own, ensure the rubs are evenly distributed, and do not apply it too thick.
Smoking the Ribs
To properly smoke the ribs, you’ll need a quality smoker and a temperature gauge. Smoke the ribs for 3 hours at 235°F, and wrap them in foil with a mixture of butter, garlic, parsley, onion, Worcestershire sauce, soy sauce, and beef broth. The mixture adds extra flavor, and the foil provides a sealed environment that keeps the ribs moist. Smoke the wrapped ribs for 2 more hours, or until the meat is tender and pulls back from the bones.
Resting the Ribs
Once the ribs are cooked, let them rest for 20 minutes before optionally brushing them with a mixture of their own liquid and some BBQ sauce. Resting the ribs after cooking allows the juices to redistribute within the meat. Hence, you’ll end up with a moister and flavorful meat.
Conclusion
Smoking ribs is a long and artful process, but with the right recipe, tools, and techniques, you can easily create mouth-watering ribs that’ll wow your family and guests. Malcom Reed’s smoked beef rib recipe is an excellent way to get started, and it’s sure to impress anyone who takes a bite. Follow the instructions outlined in this guide, and in no time, you’ll be a pro at smoking beef ribs!
FAQs
- Can I use a gas grill for smoking beef ribs?
No, gas grills don’t work for smoking beef ribs. You will need a quality smoker with a temperature gauge to smoke the ribs properly.
- Should I leave the membrane on the back of the ribs?
Yes, leaving the membrane on the back of the ribs helps to keep the juices in, and it acts as a natural shield to stop the meat from drying out.
- How long does it take to cook beef ribs?
It can take anywhere from 5-6 hours to cook beef ribs perfectly. The key is to check the internal temperature of the meat to ensure it is tender and juicy.
- Do I need to wrap the ribs in foil?
Yes, wrapping the ribs in foil with a mixture of butter, garlic, parsley, onion, Worcestershire sauce, soy sauce, and beef broth keeps them moist and adds extra flavor to the meat.
- Should I brush BBQ sauce on the ribs after they are cooked?
Brushing BBQ sauce on the ribs after they are cooked is optional. If you like more sauce on your ribs, go ahead and brush them with a mixture of their own liquid and some BBQ sauce.
