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| Slab of Beef Ribs (3-4 ribs per slab) Kosher Salt/Flake Salt Fresh Ground Black Pepper Garlic Powder Olive Oil For Spritz: 1 cup Red Wine Vinegar 1 cup Cranberry Juice 3-4 Cloves of Fresh Garlic 4-5 Sprigs of Thyme Special Equipment: Spray Bottle with nozzle (for spritzing) Butcher Paper Ice Chest/Cooler Your favorite flavor of smoker pellets | |
| Pat dry the ribs with paper towels, then remove the fat cap and any other excess fat on the meat side of the ribs. Remove silver skin from meat side as well, being as careful as you can to not cut into the meat. Flip rack over to bone side, keeping the membrane on the bone side. Run a knife along the edge of the end of the rib bones to help the meat pull away from the bone while cooking. Apply a thin layer of the olive oil all over the ribs, even the sides and edges, to help the seasoning stick to the meat. Season the ribs with salt, applying a generous amount on all sides. Then pat down across the meat to ensure the salt sticks. Repeat the same process with your ground black pepper and garlic powder, then let the ribs sit for 15–20 minutes while your grill preheats to 275 degrees Fahrenheit. While the grill is preheating, begin mixing the spritz by tossing garlic cloves and fresh thyme into the spray bottle. Then pour equal portions of the red wine vinegar and cranberry juice into the bottle. Give it a few shakes and put on the nozzle. Once your grill is preheated, put the ribs on the smoker bone-side down and close the lid. Let smoke for 3 hours, opening the lid as few times as possible. At the 3-hour mark, spritz the ribs while checking if any parts of the meat are drying out. Give a heavier spritz to any dried areas on your ribs. At this point, the meat should be pulling away from the bone. At about the 5-hour mark, check in again and spritz the ribs. Now is also the time to check the internal temperature of your ribs with a BBQ thermometer, which should be placed between the bones in the thickest part of the meat. This is important because contact with bone can affect the accuracy of temperature readings. Your target internal temperature is somewhere between 190 and 200 degrees. Once the appropriate internal temperature has been reached, pull the ribs from the grill and spritz them one last time before wrapping them in butcher paper. Place wrapped ribs in an ice chest or cooler to rest for 30 minutes with the lid closed. After resting, slice the rack into single ribs and serve warm. Enjoy | |
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