Mike's Smoked BBQ'd Beef Ribs

Name: Mike's Smoked BBQ'd Beef Ribs
Total time: 9600 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 Pounds Beef Back Ribs [room temp]; 1/2 Pound Mesquite Wood; 1/2 Pound Hickory Wood; as needed Water; ● For The Dry Rub; 1 tbsp Cayenne Pepper; 1/2 tbsp Fresh Ground Black Pepper; 1 tbsp Granulated Onion; 1 tbsp Granulated Garlic; 1 tbsp Ground Cumin; 4 tbsp Brown Sugar; 1/2 tbsp Salt; ● For The Additions; French Honey Butter [see recipe under my profile]; BBQ Sauce [your favorite brand]; Loaves Fresh French Bread; Wedge Salad With Homemade Ranch Dressing

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

160 mins

2 servings

3 PoundsBeef Back Ribs [room temp]
1/2 PoundMesquite Wood
1/2 PoundHickory Wood
as neededWater
● For The Dry Rub
1 tbspCayenne Pepper
1/2 tbspFresh Ground Black Pepper
1 tbspGranulated Onion
1 tbspGranulated Garlic
1 tbspGround Cumin
4 tbspBrown Sugar
1/2 tbspSalt
● For The Additions
French Honey Butter [see recipe under my profile]
BBQ Sauce [your favorite brand]
LoavesFresh French Bread
Wedge Salad With Homemade Ranch Dressing

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Steps

160 mins

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!

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 14, 2016 01:40

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!