Easy-Delicious Smoker Beef Ribs

Plan on 1 meaty Rib per person if there are other meats

Smoker time is ~8hrs per rack of 3x ~500g Ribs

Can be done in your kitchen oven (!!)

Scroll down for how-to photos

INGREDIENTS

• 2 Racks of Beef Short Ribs, typically 3 ribs in each rack at ~400-500g per rib
• ~75g Dijon or American yellow mustard
• Darling Fresh Smoke Haus Rub, ~20g/kg ribs. We recommend our Darling Downs Dark rub
• ~1cup Cloudy Apple Juice for spritzing

PREPARATION – 30min

• Remove ribs from fridge to warm up
• Fire up the smoker to pre-heat.
• Pat dry with paper towel
• Remove membrane on bony side, use a butter knife to lift and pinch membrane with your thumb. Dry knife and thumb with paper towel to avoid slipping.
• Baste with a light coat of Dijon or American yellow mustard
• Sprinkle your Rub evenly from ~15cm height, both sides (with less on the bony side), and rub in.

SMOKER – ~8hrs for racks of 3x 400-500g ribs

• Heat smoker to 110-120degC (230-250degF)
• Place a water pan in the smoker, and top up as needed. Wet smokers smoke better.
• Place ribs on the smoker meaty side up and we’re off.
• Smoke for 3 hours, then generously spritz the top and all sides with cloudy apple juice, repeat every 2hours. Do not have the smoker open any longer than absolutely necessary.
• Smoke until the internal temperature is 94degC

REST & SERVE

• Rest under foil for ~30min
• Cut racks in between ribs, leaving the bone in (if it doesn’t fall out)
• Serve and enjoy!

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