Smoked Beef DINO Ribs
Prep Time: 15 mins
Cook Time: 7hrs 30mins
Total Time: 8hrs 45mins
Resting Time: 1hr
Smoked Sausage with Peppers and Onions is consistently delightful, vibrant, and effortlessly prepared. Learn how to smoke them on the pellet grill!
Ingredients
Serving Sizes
The Rub
- 16 mesh Black Pepper 100%
- Black Pepper (2 cups)
- Kosher Salt 50%
- Kosher salt (1 cup)
- Granulated Garlic 25%
- Granulated Garlic. (1/4 Cup)
Ingredient list
- 3 Bone-in Beef Short Ribs
- 50% melted butter(1/2 stick)
- 50% Beef tallow
Equipment
- 1 Z Grills Multitasker 7052B
- Z Grills cherry pellets
Instructions
Step 1: After removing from the package, dry off and remove any fat chunks or anything that is dangling or loose.
Step 2: Score that back membrane. DO NOT REMOVE IT.
Step 3: Use a Worcestershire sauce binder
Step 4: Cover the Beef Ribs with your customer rub. Do fronts and back sides. You want 100% coverage
Step 5: Set your Z GRILLS to the lowest setting. For me, that is the super smoke setting or 160f. Once that temperature is reached add your ribs to the Z GRILL middle rake.
Step 6: Smoke for 2 hours with no peaking. Once that 2 hours is reached, check the ribs for even cooking. If you want to 1/4 turn the ribs, please do.
Step 7: At the 3-hour mark start to raise your temperature to 275-300f. Also, turn your Ribs if you feel they are not cooking evenly.
Step 8: At the 5 and 6-hour mark, check your ribs. They should be in the 185-190-degree range internally. Continue cooking the Ribs until an internal temperature of 203+ is reached, approximately 7.3 Hours.
