- 1 Rack of Beef Ribs
- 7oz of Crazy Bink’s Dry Rub(Click here for Recipe)
- 1/2 cup of yellow mustard
- Begin by removing the fat and the very tough silver skin from the top of the meat. It might be tempting to keep the fat on but it won’t render and it will stop your rub flavor from getting into the meat
- Before applying the rub, spread a thin layer of yellow mustard over the ribs to help the rub stick.
- Evenly apply the dry rub.
- Fire up your smoke and get your temperature around 250-275°F. For a good smoke flavor, I personally use Pecan wood but you could use any fruit wood or oak, which is traditional in Texas.
- Now you need to sit back and wait until the ribs get to at least 200°F internal temperature.
- When resting smoked beef ribs make sure to give them at least 30 minutes, or preferably an hour. Carefully pick the ribs up and wrap them in aluminum foil or butcher paper to rest.