Pit Boss Smoked Beef Ribs
With the perfect blend of herbs and spices, this simple beef back recipe offers the perfect smoky finish!
Equipment
- Grill or BBQ
Ingredients
- 2 racks Beef Back Ribs
- ½ tbsp Black pepper
- ½ cup Steak Rub
- ½ cup Apple Cider Vinegar
- 2 tbsp Tabasco Hot Sauce can be adjusted accordingly
- ½ cup Soy Sauce
Instructions
- Preheat your Pit Boss Grill to 250 degrees F.
- Cut the thin membrane from the bone side of the ribs with a sharp knife.
- Season the ribs with the steak rub. Make sure the ribs are evenly coated.
- Leave the ribs to marinate for 20 minutes. Fro extra flavour and tender, leave the ribs in the fridge overnight.
- Combine the wet ingredients — apple cider vinegar, soy sauce, Tabasco hot sauce — together.
- Pour everything into a clean spray bottle to coat the ribs during the smoking process.
- Once the Pit Boss is at 250 degrees Fahrenheit, place the ribs on the grill grates with the bone facing the heat source. The timing will depending on how thick your ribs are. For ribs around 1 inch, they will take around 5-7 hours, 1.5 inches will take 6- hours and 2 inches will take 8-10 hours.
- After two hours of cooking and once the bark started to develop spitz the ribs every 60 minutes. Use a mix of water and apple cider vinegar with A 50/50 ratio.
- Now you need to monitor the temperature, you want the ribs to be around 203°F – 205°F. Once hit that temperature and your internal meat probe goes into the ribs like butter, you know they are ready.
- Once the probe is able to go in and out like its butter and you have hit 203°F-205°F you want to really carefully remove them from the grill. You don’t want to damage that delicious bark at this point.
- Wrap the ribs in butchers paper or alumium foil and allow to rest. You want to allow 30-60 minutes of resting before you start to slice and serve.