Beef Ribs On Pellet Smoker Recipes

SMOKED BEEF RIBS

Steps:

• Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions.
• Place on the grill and smoke for 2 hours.
• Turn the heat up to 275°, and cook for another 2 hours.
• Turn the heat up to 325°, baste with barbecue sauce every 10 - 15 minutes for the last hour, or until the ribs are fork tender. The time can vary here depending on your meat.
• Remove, let rest for 10 minutes and serve.

PELLET-GRILL SMOKED RIBS

Steps:

• Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides.
• Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour.
• Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour.
• Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside.
• Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set.
• Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly.
• Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours.
• Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce.

BEEF BACK RIBS ON THE PELLET GRILL

Steps:

• Remove the beef ribs from the vacuum packaging and discard it in the trash.
• Don't rinse the meat in the sink. Pat dry with paper towels.
• Remove the membrane using a butter knife to lift and a spoon to further lift the membrane until you reach the other side. Then use your paper towel to grip and rip the membrane away from the bones.
• Using your rub of choice, apply a liberal amount to the meat. I personally used Highland Farms Maple Pepper but a good beef rub is equal parts kosher salt and pepper.
• Allow the marinade to dry brine over night in the refrigerator.