Smoked Beef Back Ribs

Posted on 7/23/2024 7:00:00 AM by SGC™ Foodservice

Savor our tender Smoked Beef Back Ribs, slow-cooked to perfection and bursting with savory flavor. From the smoky charred exterior to the juicy, fall-off-the-bone meat within. A true BBQ delight!

INGREDIENTS

  • 1 rack beef back ribs - SGC# 287907
  • 3 Tablespoons yellow mustard - SGC# 128572
  • 2 Tablespoons of your favorite beef rub or equal parts salt and pepper - SGC# 170665

INSTRUCTIONS

  1. Preheat. Preheat your smoker to 225-250 degrees F
  2. Prep the ribs. Remove the ribs from the package and place them bone-side up on a large work surface. Do not remove them membrane, but score with a knife.
  3. Season. Slather the ribs with yellow mustard and then season liberally on all sides with Beef Rub or equal parts salt and pepper. This step will help the rub adhere to the ribs and create a nice dark bark.
  4. Smoke. Place the ribs bone side down on the smoker grates, close the lid, and smoke for about 3 hours. At this point, the exterior of the ribs should have darkened significantly. If you take a read of the temperature with an internal thermometer, it should be near 165 degrees F.
  5. Wrap the ribs. Once the ribs hit 165 degrees F remove them from the grill. On a large work surface, roll out a large piece of butcher paper (foil will also work, but it will soften the bark in the end). Spray the butcher paper with Apple Cider Vinegar.  Place the ribs on the butcher paper, Spray the top of the with the Apple Cider Vinegar and wrap tightly.
  6.  Finish smoking. Return the wrapped ribs to the smoker and continue cooking for approximately 2 hours, but start checking the ribs after 90 minutes of being wrapped (you will be going by temperature and feel, not by time).
  7. Cook to temperature. Continue to smoke the wrapped ribs until they reach an internal temperature around 202 degrees F. You want your ribs to be very flexible and the meat to have pulled back significantly from the end of the bones. When you insert your meat thermometer, it should glide into the meat like it is softened butter.
  8. Rest, slice, and serve. Rest for a minimum of 30 Minutes before slicing a serving.  You can also leaved them wrapped and held and proper temperature for later service.
  9. Serve with sides.

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