Ingredients:
- 2 racks beef back ribs or short ribs
- 3-4 tbsp Rave BBQ Rubs Saskatchewan Steak Spice
- Yellow mustard (as a binder, optional)
- Wood for smoking (oak or hickory recommended)
Instructions:
- Prepare the Ribs:
- Pat the beef ribs dry with paper towels. Remove the membrane from the back of the ribs for better flavor penetration.
- Lightly coat the ribs with yellow mustard as a binder, if desired.
- Generously rub Saskatchewan Steak Spice all over the ribs, pressing it in to form an even layer. Let the ribs sit at room temperature for about 30 minutes to allow the seasoning to set.
- Preheat the Smoker:
- Preheat your smoker to 225°F, using oak or hickory wood for a deep, smoky flavor.
- Smoke the Ribs:
- Place the seasoned ribs directly on the smoker grates, bone-side down.
- Smoke the ribs at 225°F for 6-8 hours, or until they reach an internal temperature of about 200-205°F and the meat is tender. During the smoke, spritz the ribs with a little water or beef broth every hour to keep them moist and enhance the bark.
- Rest the Ribs:
- Once the ribs reach the desired temperature and tenderness, remove them from the smoker.
- Wrap the ribs in butcher paper or foil and let them rest for 20-30 minutes to allow the juices to redistribute.
- Serve:
- Slice the ribs between the bones and serve hot.
These slow-smoked beef ribs with Saskatchewan Steak Spice are smoky, tender, and full of savory flavor, with a beautiful bark from the seasoning. Perfect for any BBQ occasion!
