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Beef Ribs

The rich, flavorful and smokey beef rib is a thing of beauty. With a dark and salty exterior bark giving away to tender juicy meat, no one can resist. Below is one of the simplest yet most satisfying recipes. Enjoy!

Ingredients:

  • Beef Back ribs
  • GMG Sizzle Rub
  • GMG Beef Rub
  • Beef broth

Directions:

Turn you Green Mountain Grill on (filled with Texas Blend pellets). Set your temperature to  245 degrees.

Remove Membrane from the back of the ribs using a paper towel and gripping the corner. Season the ribs first with a thin layer of Sizzle rib and then with a heavy layer of Beef rub covering all sides.

Place racks of ribs on- bone side down. Smoke for  around 4.5 hours depending on size, flipping and spritzing with beef broth every hour. Slice and enjoy. Its that easy.

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delicious

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Beef and Sizzle Rub

Directions:Mix there dry ingredients with olive oil to make a slurry. Lightly cover Prime rib in slurry and let rest for 15 min at room temperature. Place the prime rib in a roasting pan with rack. Next set your Green Mountain Grill to 250 degrees and smoke the prime rib until internal temperature hits 115 (about 20 min a pound). Next turn your grill to 425 and continue cooking until the internal temperature hits 130. Take out and let rest for 15 min lightly covered in foil. Slice and ENJOY!

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

About Our Recipes

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it…

The rich, flavorful and smokey beef rib is a thing of beauty. With a dark and salty exterior bark giving away to tender juicy meat, no one can resist. Below is one of the simplest yet most satisfying recipes. Enjoy! Ingredients: Beef Back ribs GMG Sizzle Rub GMG Beef Rub Beef broth Directions: Turn you Green Mountain Grill on (filled with Texas Blend pellets). Set your temperature to  245 degrees. Remove Membrane from the back of the ribs using a paper towel and gripping the corner. Season the ribs first with a thin layer of Sizzle rib and then with a heavy layer of Beef rub covering all sides. Place racks of ribs on- bone side down. Smoke for  around 4.5 hours depending on size, flipping and spritzing with beef broth every hour. Slice and enjoy. Its that easy. delicious Beef and Sizzle Rub Directions:Mix there dry ingredients with olive oil to make a slurry. Lightly cover Prime rib in slurry and let rest for 15 min at room temperature. Place the prime rib in a roasting pan with rack. Next set your Green Mountain Grill to 250 degrees and smoke the prime rib until internal temperature hits 115 (about 20 min a pound). Next turn your grill to 425 and continue cooking until the internal temperature hits 130. Take out and let rest for 15 min lightly covered in foil. Slice and ENJOY! Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using. About Our Recipes The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain. Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it…

Review

User Rating: 1.74 ( 23 votes)
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Beef · Recipes · Ribs

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Comments

  • Tried both the corned beef and cabbage recipe and the smoked pastrami recipe over the last two weeks. They were both Outstanding! My wife and my guests all said that the corned beef and cabbage were they best they had ever tasted and could never go back to doing them in an oven. There was not a crumb left after dinner!

    Bob April 9, 2016 1:23 pm Reply
    • Thanks for trying our recipes, please feel free to share them with all your friends.

      Andy April 13, 2016 8:29 pm Reply
  • I am trying the Beef rib recipe with boneless ribs we got from Aldi. I am currently at the 2.5 hour mark and I am assuming it takes less time because of the missing bones. I just cranked the heat down to 225 and shifted the lesser cooked ribs to the right over the area that seems to always cook faster. I am using a Davy Crockett.

    They smell GREAT and look really good. I made the mistake of cooking ribs using another smoker recipe earlier in the summer. I toasted them. The family still enjoyed what meat we could get off.

    Fingers R Crossed. 🙂

    Doug August 21, 2016 11:38 am Reply
    • Hope they turned out amazing!

      Andy December 31, 2016 4:44 pm Reply

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