Smoked Beef Ribs are a Feast Without Equal

Smoked beef ribs cooked slowly in your smoker will give their curly tailed cousin a run for their money.

Low heat for a long period of time is the key to a perfectly smoked rack of ribs.

Spare ribs are cut from the area of the prime rib.

This section of the beef is well marbled with fat which helps prevent the meat from drying out and gives it great flavor.

When you have your ribs they will need to be prepared for the barbecue. Start by turning them bone side up to remove the membrane. It’s a thin layer of skin like tissue covering most of the bone side.

I use a small knife to get a spot started, then I use my fingers working them in between the bone and the membrane. Once you can get a firm grip, start pulling. Most of it comes off in one piece.

Trim the excess fat and you’re ready for a good rub or marinade. If you decide to marinate remember to rinse and pat the meat dry before applying any rub.

Bring your smoker up to 225 degrees. Once you have the proper temperature, place the ribs in the cooking chamber and close the lid. I start mine bone side down, after two hours I turn them over and continue turning them every two hours.

After six hours they should be done. If the bone separates from the meat easily, you’re ready to enjoy some of the best smoked beef ribs you will ever have.

Heat the smoker and lets get smoky!

Smoked Beef Roast perfectly cooked in the smoker.

Make Pastrami in your own smoker.

Smoked Beef Short Ribs are a great change of pace from traditional spare ribs.

Beef Brisket smoky and tender.

Return from smoked beef ribs to smoking meat