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Beef Ribs

 

2 Racks of Beef Ribs

1 Bottle Squeeze Parkay

Garlic Powder

Black Pepper

Kosher Salt

1 oz Tiger Sauce

Beef Bouillon or beef broth

Worcestershire Sauce

1 Heavy Duty Foil

 

STEP 1- Cook Preparation

Rinse ribs thoroughly. Do Not Remove the membrane from the back of the ribs.

 

Put a light coat of Garlic powder on the ribs and then apply an equal generous amount of kosher salt and black pepper. If you have the time let the rub sit on the ribs for at least two hours.

 

Preheat smoker to 225-230 degrees. Place ribs in the smoker for 3 hours. Mist ribs with apple juice or another spritz hourly. After 3 hours, remove ribs from the smoker.

 

STEP 2 - Foil Ribs

Lay down some heavy-duty foil. Squeeze on about 3 to 4 Tbsp of Parkay margarine (butter will burn). In a small bowl mix the beef bouillon (using 1 cup of water) or beef broth with a few shakes of Worcestershire sauce, Tiger Sauce, salt and black pepper. Make sure that you mix all the ingredients together very well. Once this is done pour half the mixture on the beef ribs and wrap the foil tightly around them. Place the foiled ribs back on your smoker and cook for 2 more hours.

  

STEP 3 - Finishing Ribs

After 2 hours, remove the foil from the ribs and let them rest for 30 minutes to 1 hour.

 


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