smoker essentials: naked smoked beef ribs

How To Make smoker essentials: naked smoked beef ribs

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  1

  PREP/PREPARE
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  2

  There are a lot of good rubs out there, this is my favorite: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/beef-essentials-short-rib-dry-rub.html?r=4
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  The best cut of beef ribs comes from the lower, ventral, section, from the 6th through 10th ribs. It is called the short plate, and the ribs are called short ribs not because they are short in length, but because they come from what is called the short plate.
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  Prep the ribs by removing the silver skin from the top of the beef ribs, but not the silver skin on the bone side. Then, trim off any excess fat. The reason we are leaving the silver skin on the bone side, is because these are beef ribs; not pork. If you remove the bone-side silver skin on beef ribs, the ribs will probably fall apart during the smoking process.
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  5

  Gather your ingredients (mise en place).
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  Place the trimmed ribs, bone-side-down, on some cling wrap, and sprinkle with the salt, about 1/2 teaspoon per pound of ribs.
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  Wrap tightly in the cling wrap, then throw in the refrigerator for 12 hours, and up to 24.
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  When it is time to cook them, preheat the smoker to 225f (105c).
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  Remove from the refrigerator, unwrap, and cut into 1 or 2 bone slabs, then sprinkle generously with the dry rub.
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  Place on a middle rack in the smoker and place a pan under the ribs with some water, and an ounce of apple cyder vinegar.
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  Throw in about 1/2 of cup wood chips (my favorites for beef ribs are oak, or cherry).
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  Smoke until the ribs reach an internal temperature of 203 (95c). 1" thick meat, about 5 hours. 1.5" thick meat, about 7 hours. 2" thick meat, about 10 hours.
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  Chef’s Note: You do not need to add any additional wood chips, and you do not have to “sauce” or flip the ribs. Just leave them alone and have a tall cold one.
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  PLACE/PRESENT
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  You do not need to wait, or “rest” the ribs; just serve them up. Enjoy.
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  Keep the faith, and keep cooking.
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