Reply to "Best Beef Ribs yet"

Former Member

Hook,
Thanks for sharing your recipe. After reading your post, my tastebuds were hungering for some beef ribs. I was able to find 4 slabs of fresh (untrimmed) racks at the local market. They are rubbed and ready to go in my model 50 at 1pm PST today!
My recipe is as follows:
4-Racks Beef Ribs (membrane removed)
Light coating of French's Classic Yellow Mustard
Dry Rub:
2-Tblsp paprika
2-Tblsp granulated garlic
2-Tblsp granulated onion
2-Tblsp California chili powder
2-Tblsp dark brown sugar
4-Tblsp Kosher salt
2-Tsp cayenne pepper
2-Tsp fresh ground black pepper
Sauce is a blend of Bull's-Eye (Original) and Smokin' Moses (Mo On Fire) brands.
I wil max the dial and smoke with 2oz of hickory and one Kingsford briquette for 4-5 hours. I'll add the sauce after the ribs are done and serve them with my homemade potato salad, smoked beans and garlic bread.
I can hardly wait! Come on Dinner Time!

2/11/072:04 PM

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