Mike's Smoked BBQ'd Beef Ribs
Yabba Dabba Doo! It was one of my 7 year old students' birthday today and his one tiny culinary wish was to make his very first smoked ribs in one of my bullet smokers tonight. Well, his wish was easily my command.
So, BBQ Beef Ribs smoked over Mesquite & Hickory wood chunks - low and slow was definitely on the O'Brien roster this evening! Folks, his ribs were absolutely fantastic and, so easy for him to prepare! Singlehandedly!
Happy Birthday Cory! You did a great job! And, your photos, directions and presentation were just as phenomenal! I'm SO stinkin' proud of you sweet baby boy! Great visible smoke ring on those ribs as well young man! I can't wait to taste your smoked salmon dish tomorrow night!
Mike's Smoked BBQ'd Beef Ribs
Yabba Dabba Doo! It was one of my 7 year old students' birthday today and his one tiny culinary wish was to make his very first smoked ribs in one of my bullet smokers tonight. Well, his wish was easily my command.
So, BBQ Beef Ribs smoked over Mesquite & Hickory wood chunks - low and slow was definitely on the O'Brien roster this evening! Folks, his ribs were absolutely fantastic and, so easy for him to prepare! Singlehandedly!
Happy Birthday Cory! You did a great job! And, your photos, directions and presentation were just as phenomenal! I'm SO stinkin' proud of you sweet baby boy! Great visible smoke ring on those ribs as well young man! I can't wait to taste your smoked salmon dish tomorrow night!
Cooking Instructions
- 1
Rinse ribs and cut off anything unsightly. Create your dry rub and sprinkle liberally over your moistened ribs.
- 2
Stack smoker base with 1/2 Mesquite and 1/2 Hickory wood. [you can easily purchase these wood chunks at Home Depot or Lowes] Add water to your reservoir and maintain a steady level of it throughout your smoking process.
- 3
Photo: Water reservoir beneath smoker grids.
- 4
Place meat in smoker. No need to flip these ribs at any point but, seal tightly and regulate temperature at 250°.
- 5
Fully vent your smoker and let her smoke at 250° for 2 to 2.5 hours. Or, until meat visibly pulls away from your bones.
- 6
When meat begins pulling from its' bones - you'll know they're just about ready. Serve naked or, with your favorite BBQ Sauce. Just don't add sauce while meat is on your smoker grill grids. A smoker is much different from a grill and, much more temperamental to clean. Add sauce only AFTER meat is pulled from your clean smoker grids.
- 7
2.5 hours in and your juicy, crispy seasoned ribs are ready to be pulled from your smoker. Notice how the meat has pulled from the bone at the bottoms.
- 8
If desired, plate and coat your ribs with your favorite BBQ Sauce outside of your smoker. Or, just go naked with your dry rub. Here, in the Q, we do adore our Sweet Baby Rays BBQ Sauce! Anyway, feel free to serve with warmed, crispy French Bread, baked beans, a very chilly, fresh wedge salad and, my crazy delicious French Honey Butter Spread recipe listed on this site. Enjoy your incredibly easy & simplistic taste of US South in your sweet little mouth! 😆
- 9
French Honey Butter. See my easy recipe under my profile.
- 10
Service.
- 11
With sides - these make for great work lunches or picnics with bbq baked beans- garlic mashed potatoes and green beans with dried onions.
- 12
Enjoy!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Mike's BBQ Beef Ribs Mike's BBQ Beef Ribs
Easy, beefy, barbecued goodness every time! Excelent work students! I swear these were some of the best ribs we ever flopped a lip over! What a wonderful picnic you all created for us today students!
-
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs Mike's BBQ Flat Smoked Brisket & Choice Short Ribs
Talk about returning to BBQ 101 and smoky training wheels.My newest seven year old renegade student decided she wanted to learn how to smoke her first brisket and short ribs today. Seeing as how I'm only accustomed BBQ'ing whole hogs, 15 pound briskets and massive slabs of ribs - you can imagine my confusion at smoking a miniscule 2 pound baby brisket and four puny, albeit chubby, choice beef ribs.Anyway, Sunday, [yup. that's her real name - then again - i'm a girl named Mike - so who's judging?] did a fantastic job! Both meats were smoky, juicy, BEYOND savory, had great smoke rings, chars and burnt ends!Excellent work sweet baby girl! Your meats were delectable! I promise, any grown Southern man would have drooled and swooned over your creations! And, those boys do know their BBQ!P.S., when choosing a brisket - ask your butcher for his or her favorite pick. Otherwise you might very well end up with a really tough piece of expensive meat.Anyway, have fun and enjoy yourselves like SUNDAY SUNDAY SUNDAY did! -
Mike's Smoked Peppered Beef Brisket Mike's Smoked Peppered Beef Brisket
Some of my brand new students [two weeks in to their lessons] insisted upon smoking their own briskets. Heh! They can't even fry an egg at this point. Anyway, as usual, I relented. While they smoked a 3 pound brisket - I smoked a 20 pounder for the holiday.Needless to say - THEY NAILED IT! Great work kiddos! Your brisket was not only juicy, but smoky and delicious as well! I tell ya. There's no such thing as a stupid kid .... 😆For best success, ask your butcher for the most limp brisket [meaning less connective tissue] the best marbling and fat on top he has. You'll also want a brisket slab that's equal sized on all parts for balanced smoking. -
BBQ Beef Ribs BBQ Beef Ribs
4-5 hours, serves 3-4. Served with garlic mashed potatoes, corn on the cob, zucchini salad.
-
BBQ Beef Ribs BBQ Beef Ribs
The first time I got this beef, I wasn’t sure how to approach it. I just knew that it looked good. I cooked it in a cast iron skillet on the stove and then put it in the oven. This time, I tried it on the grill. I really enjoyed the smokiness of the grill.
-
Smoked Beef Back Ribs Smoked Beef Back Ribs
The sun's out again....at least for a week lol. I like to keep beef ribs simple, like most beef I grill or smoke.
-
"Smoked" BBQ Ribs "Smoked" BBQ Ribs
A rack of perfectly smoked ribs is one of life’s great pleasures for meat-lovers. Pork or beef; they’re served dry or wet, with a savory sweet or tangy spice flavor (or both) from seasonings and the sauce that are used. The key though is definitely “low & slow.” [Translation: low heat, slow cooking time] In the South (US), BBQ is a noun, not a verb. So fire up the grill or smoker, it’s Q time.
-
Grilled Beef Ribs Grilled Beef Ribs
Took me a few tries because beef ribs tend to be greasy and tough, but I mastered it. Let me know what you think.
-
BBQ Pork Ribs BBQ Pork Ribs
I LOVE real low 'n slow BBQ. Being that I'm not from Texas, I believe that Pork is BBQ, not beef. So, I set out to perfect the art of real BBQ pork... And this recipe is in rib form!
-
Maple Bourbon Beef Back Ribs Maple Bourbon Beef Back Ribs
My boyfriend got a smoker about a year ago and tried out this recipe. It quickly become our favorite way to prepare beef back ribs. He usually doubles the sauce so we can have extra on the side to serve with the ribs. Amazing recipe!
-
Mike's EZ Prime Rib Mike's EZ Prime Rib
Plan on purchasing a prime rib that weighs out at 1 pound per guest. That's definitely a generous serving amount of meat! Also, purchase your rib roast 4 to 5 days prior to serving so she can age up a bit.If serving more than a 5 lb roast - double your rub in this easy recipe. Definitely invest in a quality meat thermometer as well.You can easily make your own Au Jus but why create another job for yourself on a crazy busy holiday? McCormick makes a great prefab Au Jus. However, I substitute any water required by them for beef both with sodium.The internal temperature in the deepest, thickest part of your roast should be 115° to 120° for rare, 130° to 135° for medium-rare, and, medium at 145°. -
Applewood Smoked Pork Baby Back Ribs Applewood Smoked Pork Baby Back Ribs
Long slow cooking in the smoker produces incredibly moist tender baby back ribs. I used my spice rub and barbecue sauce for a great combination!
More Recipes
Comments (16)