Smoked Beef Baby Back Ribs

If you do not have a smoker here is a great recipe for smoking on your grill. With a few simple steps you can start enjoying real smoked ribs.

Ingredients

3 pounds Grass-Fed Beef Baby Back Ribs or Omega-3 Pork Ribs
Bad Byron's Butt Rub
T-Coons The Stuff!
Macadamia nut oil
32 ounces of beer or apple juice/cider
Smoker wood chips: hickory, maple, or cedar pre-soaked over night
Stainless steel smoker box or aluminum foil formed into a medium sized bowl

Preparation

Pat dry the slab of back ribs, then drizzle with macadamia nut oil. Rub Butt Rub and T-Coons seasonings on both sides of the ribs.

Put soaked wood chips in a metal container or aluminum foil bowl and put on left or right side of grill right above the burner. Turn that burner on high and wait until the wood chips are smoking.

After the chips start to smoke, turn the burner down to medium low and place the ribs on the opposite side—not over the flaming burner. Place them with rib side down. Maintain internal temperature at 225̊ to 235̊ F.

As wood chips burn they will need to be replenished.

Place a dripping tray, with a small layer of water in it, under the ribs on the grill to add moisture to the smoking procedure.

Cook for three hours.

Remove ribs and place in a metal casserole dish/dripping pan. Pour the beer or apple juice over the ribs (this will moisten the ribs). Liquid needs to cover the ribs. You can add more Butt Rub or T-Coons or Worcestershire sauce with paprika if you want. Cover with aluminum foil. Put the ribs back on your grill and cook for another hour at 375̊F. Uncover the ribs and cook for another 30 minutes.

Use tongs or a toothpick to test the tenderness of the ribs. If they do not come apart easily, put them back on grill and cook for an additional 30 to 60 minutes. Thicker and larger ribs take longer.

When done, remove ribs from grill, cover and place them on a cutting board to rest them for 10 minutes. Then they’re ready to serve with your favorite side dishes.

Submitted by Sandra Slanker