Beef ribs
Two 3-bone plates or racks of beef ribs, cap removed, membrane intact
Kosher salt and fresh ground pepper, to taste
1 tbsp. Garlic powder
1 tbsp. Onion powder
Wood chunks or pellets for smoking. I use a blend of pecan and hickory pellets.
Spritz
1 cup red wine vinegar
½ cup water
¼ cup Louisiana hot sauce. I like Crystal.
1 tsp – Black pepper
Preheat a smoker to 300.
Pat the ribs dry with a paper towel.
Sprinkle a liberal amount of salt and pepper on the ribs along with the Onion and garlic powder.
Make sure the entire rack is covered and massage the spices into the meat.
Place the racks meat side up in the smoker. Once the ribs are in the smoker, turn the temperature
down to 275 and maintain a temperature of 275 degrees throughout the cook.
Combine the water, vinegar, hot sauce and pepper in a spray bottle. Once the rack has had at least
2 hours of smoke, spritz with the vinegar mixture every hour or so.
Cook until a digital thermometer reads 205 degrees at the thickest part of the meat. Be careful not to
touch bone when taking a reading as this will give you an inaccurate number. Depending on your
type of smoker and smoker temperature, the size of ribs and weather conditions, this cook will take
anywhere from 6-8 hours.
Once at temperature, remove the ribs and wrap in butcher paper or foil, then set in a dry cooler to
rest for an hour. Use butcher paper if you can. The paper allows the ribs to breathe a little bit and
that will give you a crustier bark, but foil will work just fine.
After resting in the cooler, slice those beautiful ribs between the bones and serve.