Smoked Beef Ribs

Servings: servings

Calories: 607cal

Preheat smoker to 235 F. Be sure that your hopper is full of pellets before you begin so that you don’t run out during the long cooking process.
Add ingredients for the spray mixture to a spray bottle. Close and shake to combine.
In a small bowl whisk together olive oil, Montreal steak seasoning and rib rub.
Using gloved hands, rub mixture all over both sides of the ribs.
Place ribs on the preheated smoker and smoke for 2 1/2 hours undisturbed.
Raise temp to 275 F and smoke for another hour, spraying every 20 minutes.
Remove from smoker then wrap in butcher paper. Place wrapped ribs inside an empty cooler. Close the lid and let rest 30-60 minutes.

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You can use any rib rub or seasoning combination you prefer.
Spraying the ribs will help them retain moisture while smoking.
Resting beef ribs after smoking helps the meat to relax, which in turn helps the bones separate from the meat easily. Resting will also redistribute the juices evenly throughout the beef. To do so, we like to wrap the ribs in butcher paper (or aluminum foil) and then place them in a cooler to rest for 30-60 minutes. Allowing the beef to rest for a longer period of time will result in ultra-tender ribs, and the cooler plays a crucial part by insulating the beef during that process.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time3 30

Resting Time1

Total Time4 40