Canada
Australia
Smoked Beef Back Ribs
Smoked Beef Back Ribs
Rated 3.7 stars by 64 users
Category
Beef
Servings
2-4
Prep Time
20 minutes
Cook Time
260 minutes
Ingredients
2 racks
Beef Back Ribs
½ tbsp
Black Pepper
-
⅓ Cup
Pit Boss Chophouse Steak Rub
Butcher Paper
Butter Knife
Metal Sheet Tray
Paper Towel
Temperature Probe
Beef back ribs can also be used to make a flavorful beef stock.
-
Pit Boss Mesquite Blend Hardwood Pellets
SPECIAL TOOLS
BIGGER. HOTTER. HEAVIER. TIP
Wood Pellet Recommendation
Directions
Fire up your Pit Boss and preheat pellet grill to 250°F. If using a gas or charcoal grill, set it up for low heat.
Place the ribs on a sheet tray, then remove the membrane from the back of the ribs: Take a butter knife and wedge it just underneath the membrane to loosen it. Using your hands, or a paper towel to grip, pull the membrane up and off the bone. Rub each rack generously with Pit Boss Chop House Steak seasoning and black pepper.
Place the ribs on the grill and smoke for 2 hours. Increase the temperature to 300°F and cook an additional 45 to 60 minutes, or until the ribs reach an internal temperature of 205° F. Be sure and flip the ribs halfway to achieve good bark.
Remove ribs from the grill and wrap in butcher paper. Allow ribs to rest for 20 minutes, then slice and serve hot.
ENJOY!