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