Mesquite Smoked BBQ Beef Ribs
1 rack center cut beef ribs
2 tbsp paprika
2 tbsp white sugar
1 tbsp salt
1 tbsp chili powder
1 tbsp garlic powder
1 ½ tsp dry mustard
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp ground cumin
1 cup BBQ sauce
Mix the spices and sugar together to make the seasoning mixture.
Peel the membrane off the back of the rack of ribs. Generously rub the seasoning mixture all over the ribs. Place in the fridge for 2-3 hours.
Set the smoker to 225°F using Mesquite flavour bisquettes.
Place the ribs in the smoker and smoke for 3 hours, or until the internal temperature of the ribs are 190°F.
Remove the ribs from the smoker and generously coat the ribs with BBQ sauce.
Let them rest for 10 minutes before cutting and serving.
By: Steve Cylka
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now