A slab of humble beef ribs transforms into delectable meat candy in this recipe, complete with a crisp, sweet crust. These burnt ends are sumptuous mouthfuls of everything we all love the most about BBQ: the sweetness of BBQ sauce caramelized with smoke, fat, big meat flavor. Plus, they're a cinch to make.
BBQ, Beef & Beyond. The Smoking Ho is a food blog focused around all things meaty. The posts are BBQ restaurant write-ups from all of the world, recaps from BBQ festivals, and smoked meats recipes. It's all about having a good time and enjoying the meatier things in life.
Jimmy lives in the Austin, Texas area and is passionate about BBQ. He and his wife love to travel and will find BBQ anywhere they go (stateside and international). You can follow his adventures in BBQ, meaty dishes, and food in general on social media and his blog.VISIT THE SMOKING HO FOR FULL RECIPE
Head Country Championship Seasoning, High Plains Heat
Head Country Bar-B-Q Sauce, Hot & Spicy
Slab of boneless beef ribs
1. Preheat your smoker to your desire temperature. Anywhere between 225°-275°F.
2. Make sure the rack is dry. Apply the Head Country Championship Seasoning liberally to all sides.
3. Put the rack in the smoker.
4. In a spray bottle, add 1 part water to 1 part apple juice. You only probably need a half cup of the mixture. Spritz the rack every 45 minutes or so to keep the beef moist.
5. Pull the rack once the internal temperature hits about 185°F.
6. Cube the meat into bite sizes.
7. Put the cubed beef into a foil pan.
8. Coat the cubes with the sauce. Make sure they are well coated.
9. Place the pan in the smoker.
10. Remove the pan after two hours or if the internal temperature is about 200°F, whichever comes first.
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