Smoked Beef Ribs
Smoked hot and fast beef ribs in a Bradley. Smoked them at 300 degrees F (148.9C) for a total of 1:30 hours. Then I wrapped them with foil and placed them back on the grill for an additional 30 min. Then I sauced them and placed them back on the smoker for 10 min to help that sauce get nice and tacky. The only thing I would do differently is removing the membrane. Either then that they were Smokey and real tender.
Ingredients
1 cup turbinado sugar
1 tbsp smoked paprika
2 tbsp coarse salt
1 tbsp black pepper
1 tsp ground turmeric
2 slabs of beef ribs
Hickory bisquettes
Preparation
Get the two slabs of beef ribs and set the Bradley for 300 F (148.9C) degrees
Smoke with 5 hickory bisquettes for two hours
After 1 and 1/2 hours, I went ahead and wrap them in foil and slather them with BBQ sauce and mist with water
Put them back in for an additional 30 minutes, check the tenderness levels
Put it back into the Bradley for another 10 minutes to heat the ribs back up
Recipe By: Miguel's Cooking With Fire
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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