Hey there!!! In today’s feature we’ll discuss smoking beef ribs.
- 2 Tablespoons Kosher salt
- 2 Tablespoons coarse black pepper
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
For seasoning, you can use your favorite homemade rub or over the counter seasoning that you like. I do recommend slathering on mustard or hot sauce so that the seasoning sticks to the meat.
I usually smoke my beef ribs on the smoker at 250-300 degrees Fahrenheit (depends how hungry and fast I want them off smoker). Beef ribs can definitely take the higher heat. I cook them until internal temp somewhere between 205 and 210 F. Take them off and wrap in butcher paper or foil, place in cooler for 30 mins to an hr. After that it’s eatin time!!!