Description
Discover the secrets to tender, smoked beef dino ribs with Tales Of A Kitchen’s BBQ recipe that guarantees juicy, fall-off-the-bone delight every time.
Ingredients
Scale
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 2 tbsp apple cider vinegar
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- Optional: Add chili powder for heat or brown sugar for sweetness.
Instructions
- Prepare the Ribs: Trim excess fat and remove the silver skin from the back of the ribs.
- Apply Rub: Generously coat the ribs with your seasoning mix, pressing it into the meat.
- Preheat the Smoker: Heat to 225°F and add your choice of wood chips (hickory or oak work well).
- Start Smoking: Place the ribs on the smoker, bone-side down. Smoke for 3 hours.
- Wrap and Continue Smoking: Wrap the ribs in foil or butcher paper to retain moisture, then smoke for another 3-5 hours.
- Check Internal Temp: Use a meat thermometer to ensure the internal temp reaches 203°F.
- Rest the Ribs: Let the ribs rest for 20-30 minutes before slicing.
Notes
- Wood Choices: For a strong smoky flavor, use hickory; for a milder taste, opt for applewood.
- Moisture Maintenance: Spray the ribs every hour with a mixture of apple cider vinegar and water.
- Alternative Cooking Method: If you don’t have a smoker, use an oven set at 275°F and add liquid smoke to mimic the smoky flavor.
Nutrition
- Calories: 560
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 15g
- Protein: 45g
- Cholesterol: 120mg