Smoked Beef Back Ribs
Barbecue beef back ribs prepared with a dry brine and coffee dry rub for maximum flavor. Tender, juicy, and delicious. Exactly how any BBQ rib plate should be!
Ingredients
- 1 rack beef back ribs
- apple cider vinegar
- kosher salt
Dry Rub
- 4 tbsp brown sugar
- 6 tbsp ground coffee
- 3 tbsp kosher salt
- 2 tsp ground cinnamon
- 4 tsp crushed black peppercorns
Instructions
- Remove membrane from the ribs by using a blunt knife and dry paper towel. Use meat scissors or a sharp knife to remove any excess fat.
- Apply salt to ribs. Leave to dry brine in the refrigerator for 2-3 hours.
- Fire up your smoker to 275°F (135°C). If you are using a charcoal grill, set it up for 2-zone cooking.
- Combine dry rub ingredients in a small bowl. Apply liberally to beef rib rack, covering both sides.
- Transfer rib rack to the smoker or grill grates. Shut the chamber door or lid and smoke for 6 hours, or until the meat internal temperature reaches 203°F. Spray with apple cider vinegar every 1-2 hours.
- Remove beef ribs from the smoker. Tent in aluminum foil and leave to rest for 15-20 minutes.
- Slice into single or double rib sections. Serve and enjoy.