Smoked Beef Ribs

Before You Start

• Season the ribs overnight or several hours before you cook for the best results. I prep and season the night before so the meat has time to absorb the seasonings. The next morning, the seasoned ribs can go straight from the refrigerator into the smoker and be done by lunchtime.

  Gather all the ingredients. You won‘t need the apple cider vinegar until the ribs are almost done cooking, so set it aside for now.

  

To Season the Ribs (night before or a few hours ahead)

• If the 2 racks beef short ribs are not pre-trimmed, remove the excess fat and silver skin from both the meat side and bone side. Pat dry as needed.

  Nami's Tip: The fat and silver skin make up 15–20 percent of the weight of the ribs.

  

• Wearing gloves, drizzle 3 Tbsp sriracha sauce on the meat side of the racks and rub it thoroughly all over with your hands.

  Nami's Tip: Sriracha adds a mild heat and will not taste spicy once cooked.

  

• Drizzle the remaining 3 Tbsp sriracha sauce on the bone side and rub it thoroughly all over and along the edges of the racks.

  

• Generously sprinkle 1 Tbsp Diamond Crystal kosher salt and 1 Tbsp 16-mesh ground black pepper on both sides.

  Nami's Tip: I absolutely love using a maracas sifter for this job.

  

• Don't forget the edges—sprinkle salt and pepper along the edges of each rack. Place them on a large tray, cover, and refrigerate overnight (or several hours) until you‘re ready to cook.

  

To Cook in the Smoker

• Preheat the smoker to 285ºF (140ºC). Once it reaches temperature, place the rib racks in the center, close the cover, and set a timer for 4½ hours. Do not open the smoker during this time.

  

• Fill a small spray bottle with 3 Tbsp apple cider vinegar, open the smoker, and spray the ribs. Check the meat's internal temperature with an instant-read thermometer. If it does not register 200–205ºF (93.3–96.1ºC), close the smoker and continue cooking.

  

• Monitor the ribs carefully over the next 30 minutes, paying attention to the smaller rack, which will cook faster than a larger rack. Once the meat's internal temperature reaches 200–205ºF (93.3–96.1ºC), pull the racks from the smoker and rest the meat for 20 minutes.

  

To Serve

• Slice the racks into individual rib portions. Serve with your favorite barbecue sauce. A sauce with some acidity balances the richness of the meat well.

To Store

• Keep the leftovers in an airtight container in the refrigerator for up to 3–4 days or in the freezer for up to 1 month. Reheat in a preheated 250ºF (121ºC) oven for 30 minutes, until warmed through.

Variations

• Switch the wood. Try hickory for a bolder, bacon-like smoke, or blend it with oak for balance.
• Try leaner cuts. For leaner cuts of beef, wrap the racks in butcher paper or aluminum foil to avoid drying out.
• Try baby back ribs. Use my smoked baby back ribs method for a leaner pork option with a shorter smoke time.

Calories: 483kcal, Carbohydrates: 1g, Protein: 53g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Cholesterol: 163mg, Sodium: 916mg, Potassium: 1023mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 27IU, Vitamin C: 10mg, Calcium: 28mg, Iron: 6mg