How to Prepare Perfect Mike's Smoked BBQ'd Beef Ribs

Mike's Smoked BBQ'd Beef Ribs. Great recipe for Mike's Smoked BBQ'd Beef Ribs. Well, his wish was easily my command. So, BBQ Beef Ribs smoked over.

Beef short ribs are smoked then slow braised in a flavorful red wine and balsamic vinegar mix before getting layered on ciabatta with melty provolone and caramelized onions. Beef ribs are much larger, so they have more bone. When I compare the amount of meat on beef ribs to baby back ones and the relative cost, I think the beef ones are the better deal. You can cook Mike's Smoked BBQ'd Beef Ribs using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mike's Smoked BBQ'd Beef Ribs

1. You need 3 Pounds of Beef Back Ribs [room temp].
2. You need 1/2 Pound of Mesquite Wood.
3. It's 1/2 Pound of Hickory Wood.
4. You need as needed of Water.
5. You need of ● For The Dry Rub.
6. Prepare 1 tbsp of Cayenne Pepper.
7. It's 1/2 tbsp of Fresh Ground Black Pepper.
8. Prepare 1 tbsp of Granulated Onion.
9. It's 1 tbsp of Granulated Garlic.
10. Prepare 1 tbsp of Ground Cumin.
11. Prepare 4 tbsp of Brown Sugar.
12. It's 1/2 tbsp of Salt.
13. Prepare of ● For The Additions.
14. It's of French Honey Butter [see recipe under my profile].
15. Prepare of BBQ Sauce [your favorite brand].
16. You need Loaves of Fresh French Bread.
17. You need of Wedge Salad With Homemade Ranch Dressing.

Once the beef ribs are completely cooked and you have applied the barbecue sauce, take them off the smoker. Like any meat, you should let the ribs rest before carving. Resting meat allows the heat and juices to even out and the meat to relax, making it more tender. I truthfully wish I could make these ribs more often than I do and in my opinion, this is the best way to cook them!

Mike's Smoked BBQ'd Beef Ribs step by step

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!.

Also could I just use my braising pan with lid instead of the pan lined and then covered and sealed with Aluminum Foil? Thank you from Northern BC Canada where it is soooo cold today. KWillick Beef ribs are boiled, then roasted in a tangy garlic and red wine sauce. The most unbelievable, easy to make beef ribs ever, man. Trim the membrane off the back of the ribs and rub ribs all over with spice blend.