KING'S PLATE COOKING
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Smoked Beef Ribs
Slow-smoked beef ribs coated in a mustard binder and savory rib rub, finished with black pepper and spritzed periodically for tender, flavorful meat. Resting in a cooler locks in the juices before slicing.
COOK TEMP
250°F
COOK TIME
roughly 5 to 7 hours
Ingredients
2 racksbeef ribs (silver skin/membrane left on)
Yellow mustard (as a binder)
Favorite Beef Rub
Black pepper
Spritz mixture: 1/3 cup vinegar mixed with 2/3 cup water
Method
1
Lather the beef ribs generously on all sides with yellow mustard.
Do not worry about the mustard flavor remaining; it burns off during the long cook, leaving behind a great surface for the seasonings to stick to. Leave the silver skin membrane intact on the backside to help hold the ribs together on the smoker.
2
Apply a heavy coat of the rub to all sides, spreading and patting it firmly into the meat. Follow with a lighter layer of black pepper on the top and outer sides to add extra bite without overpowering the rib rub.
3
Preheat your smoker to 250°F. Place the ribs on the smoker and let them cook undisturbed for the first 3 hours to build a rich red color and deep smoke flavor.
4
After the initial 3-hour mark, spritz the ribs every hour on the hour with your vinegar-and-water mixture to keep the meat moist. Continue smoking until the internal temperature reaches roughly 200°F to 205°F, focusing primarily on probe tenderness (when the thermometer slides in like butter) rather than a strict target temperature.
5
Remove the ribs from the smoker. Wrap them tightly in butcher paper (or aluminum foil) to lock in the heat and juices.
6
Place the wrapped ribs inside an insulated ice chest (cooler) and let them rest for 1.5 to 2 hours. This allows the juices to fully reabsorb into the meat.
7
Unwrap the ribs, slice between the bones, and serve.
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