How to Smoke Beef Back Ribs
Whether you keep kosher, don't eat pork, or are looking to save money, beef back ribs are an inexpensive alternative to the more popular pork ribs. A complete rack of beef ribs, which includes seven bones is cut from the upper part of the cow's rib cage, next to the tenderloin. Smoking beef back ribs allows flavors to deepen and the meat to tenderize.
Knowing how to smoke beef back ribs and ending up with a mouthwatering treat is a feat that requires several steps to accomplish.
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Instructions
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Beef ribs
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Prepare the ribs by cutting off the tough membrane and excess fat. Use a dull knife to loosen the membrane and slide it off; use a sharp knife to trim the fat.
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Season the beef ribs by coated with a dry rub or soaking in a marinade. Dry rubs are a mixture of salt, spices, herbs and sugar. Marinades, which both tenderize and season the meat, should contain an acidic ingredient, like vinegar, orange, lemon or pineapple juice and spices and herbs. Garlic, honey and mustard can also be used.
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Place the ribs in the smoker and cook for six to eight hours. Check the ribs after six hours to see if they are tender. If they are ready to go, remove from the smoker and wrap in foil until you are ready to eat. You can reheat them in the oven, still wrapped in foil. Add a sauce if you reheat them so they do not dry out.
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Tips & Warnings
Go to a butcher shop, not a grocery store. If you can't get to a butcher shop, try to go to a grocery shop that does not have pre-wrapped meat.
Look for meaty ribs. Some beef back ribs are sold with very little meat on them, and if you are going to the time and trouble to smoke them, you want to make sure there is enough meat.
The butcher might remove the membrane for you, but don't have him cut off the fat; do this yourself to make sure you are only cutting away fat, not meat.
