Smoked Beef Ribs

Ingredients

• 1 rack beef plate ribs, 3–4 bones
• 2 tbsp hot sauce or Worcestershire sauce
• 2 tbsp kosher salt
• 3 tbsp coarse black pepper
• 1 tbsp granulated garlic
• 1 tsp smoked paprika
• 1 cup beef stock
• 2 tbsp dill pickle juice

Instructions

1. 1

   Trim the thick top fat and silver skin while leaving the membrane on the bone side intact. Coat lightly with hot sauce.

2. 2

   Combine salt, pepper, garlic and paprika and season every exposed surface. Let the ribs sit while the smoker reaches 275°F.

3. 3

   Smoke bone-side down over oak or hickory for 3 hours without opening the cooker.

4. 4

   Combine stock and pickle juice and spritz dry areas every 45–60 minutes until the bark is set. Wrap only if the edges begin to darken too quickly.

5. 5

   Cook until the meat probes like softened butter between the bones, usually 200–205°F. Rest uncovered 10 minutes, then loosely wrapped for 45–60 minutes before slicing.