Learn how to smoke perfect Beef Ribs on the Big Green Egg or any other smoker.
Start heating up your smoker for indirect heat at 260 F. Place drip pan below the spot where your ribs will sit. Pour a pitcher of water into the drip pan.
Trim excess fat off of ribs. Leave the underside intact, do not remove the fatty membrane.
Add cherry and oak wood before placing on the smoker. Smoke for at Total of approximately 8 hrs.
Pull Ribs off when they reach 200-205 F. I have actually started shooting for 205 F, to ensure the fat breaks down more.
Heat smoker to 260 F Trim excess fat off of ribs Rub with the Beef Rib Rub - nice even thick coating 3 Tablespoons Salt 3 Tablespoons Coarse Grind Pepper 1 Tablespoon Ancho Chile 1 teaspoon Cayenne Pepper Add cherry and oak wood before placing on the smoker. Smoke for at Total of 8 hrs. I used a water pan beneath the ribs. Smoke for 5 hrs with out opening the smoker Spray Ribs every 45 minutes with 3 Parts Water 1 Part Apple Cider Vinegar for the remaining 3 hours or so Pull Ribs off when they reach 200 F Spray with water vinegar solution and wrap with foil. Let the Smoked Beef Ribs rest for 45 minutes. Slice and enjoy!