Looking for a mouthwatering recipe to satisfy your craving for perfectly smoked beef back ribs? Look no further! In this post, we’re sharing a must-try recipe that will leave you and your guests wanting more. Using a Lone Star Grillz Offset, we’ll guide you through the step-by-step process of creating the most tender, juicy, and flavorful beef back ribs you’ve ever tasted. So put on your apron and get ready to impress your taste buds with this delicious recipe!
Perfectly Smoked Beef Back Ribs on Lone Star Grillz Offset: A Must-Try Recipe!
If you’re a meat lover, you know that a well-cooked beef back rib is the ultimate treat. And what better way to cook them than by smoking them on a Lone Star Grillz Offset with hickory smoke?
Smoking ribs may seem like a daunting task, but with the right recipe, tools, and technique, you can easily impress your taste buds and please your guests. In this article, we’ll share with you a foolproof recipe for perfectly smoked beef back ribs that will make you the master of your grill.
Recipe for Beef Back Ribs with SPSPG Rub
Ingredients:
- 2 racks of beef back ribs
- SPSPG rub (kosher salt, coarsely ground black pepper, granulated garlic, and smoked paprika)
- Apple cider vinegar
- Water
Instructions:
- Remove the membrane from the back of the ribs. This will allow the rub and smoke to penetrate the meat better.
- Generously apply the SPSPG rub to both sides of the ribs, making sure to cover every inch.
- Place the ribs in a plastic wrap and seal tightly. Leave in the refrigerator with the rub overnight or for at least 6 hours.
- Preheat the smoker to 225°F.
- Place the ribs in the smoker, bone side down.
- Smoke the ribs for 4-6 hours, depending on your desired tenderness.
- Check the meat every hour and spritz with a mixture of apple cider vinegar and water as needed.
- Once the ribs are cooked to your liking, remove them from the smoker and allow them to rest for 10 minutes before cutting into them.
The rub contains kosher salt, coarsely ground black pepper, granulated garlic, and smoked paprika
The key to the perfect beef back ribs is in the rub. Our recipe calls for a SPSPG rub, which stands for kosher salt, coarsely ground black pepper, granulated garlic, and smoked paprika. This rub hits all the right notes of savory, salty, and smoky, complementing the rich flavor of beef.
Ribs are left in the refrigerator with the rub overnight
To make the most of the SPSPG rub, we recommend letting the ribs marinate in it for at least 6 hours, preferably overnight. This allows the spices to penetrate the meat and infuse it with flavor.
Cooking is done on a Lone Star Grillz Offset with hickory smoke
The Lone Star Grillz Offset is a high-quality smoker that allows you to cook meat to perfection. For this recipe, we’ll be smoking the beef back ribs with hickory wood to add that signature smoky flavor.
Beef ribs are left to cook until tender, which takes around 4-6 hours
Cooking beef back ribs takes time, but the end result is worth it. The ribs should be cooked for 4-6 hours at 225°F, or until they reach your desired level of tenderness.
The meat should be checked every hour and spritzed with apple cider vinegar and water as needed
To ensure that the meat stays moist and flavorful throughout the cooking process, we recommend spritzing the beef back ribs with a mixture of apple cider vinegar and water every hour. This also helps to enhance the smokiness of the ribs.
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FAQs
- Can I use a different type of wood for smoking beef back ribs?
Yes, you can use any type of wood you prefer. Hickory wood is a classic choice for beef, but you can also try oak, mesquite, or cherry wood for different flavors.
- Can I cook the beef back ribs in the oven instead of a smoker?
While a smoker adds a unique smoky flavor to the beef back ribs, you can also cook them in the oven at 225°F for 4-6 hours. You won’t get the same smokiness, but the result will still be delicious.
- Can I use a different rub for the beef back ribs?
Absolutely! Experiment with different rubs and spice blends to find your favorite. You can also adjust the amount of salt, pepper, and other seasonings to suit your taste.
- How do I know when the beef back ribs are done?
The beef back ribs should be cooked to an internal temperature of 200°F. You can use a meat thermometer to test the temperature. Alternatively, you can check the tenderness of the meat by gently pulling on it with a pair of tongs. If it starts to tear away from the bone easily, it’s done.
- Can I freeze the beef back ribs after cooking them?
Yes, you can freeze the cooked beef back ribs for up to three months. Allow the meat to cool to room temperature before transferring it to an airtight container or freezer bag. Label the container with the date and contents. When you’re ready to eat the ribs, thaw them in the refrigerator overnight before reheating them.