The flavorful crust and rich and succulent taste make it the perfect primal dish!
Beef ribs are cut from the plate section of the cow, closer to the belly. They are meaty and known for their rich, beefy flavor.
Smoked beef ribs are slow-cooked over low heat, which helps break down the tough connective tissues and produce tender meat. This method also infuses the ribs with smoky flavor.
Trim fat and sinew from beef ribs with a sharp knife, avoiding meat.
Season generously with salt, pepper, and garlic; marinate overnight if desired.
Preheat smoker to 225-250°F.
Smoke ribs, spritzing every 30 mins with apple cider vinegar and apple juice.
Cook until internal temp reaches 195-205°F. Let ribs rest, then serve and enjoy.
cookswithsoul.com