Ingredients
Scale
- 3 bone section Beef Plate Ribs
- 2 Tablespoons Killer Hogs The AP Rub
- 1 Tablespoon Killer Hogs The Hot Rub
- 1 cup Beef Broth
Instructions
- Prepare smoker or grill for indirect cooking using lump or briquette charcoal for heat source. Temperature should be between 275-300⁰
- Remove Beef Plate Ribs from cryovac packaging. Trim any excess fat or sinew from the meat side of the ribs. Rinse under cool water and dry with paper towel
- Season the ribs first with AP rub (equals parts salt & pepper can substitute) then with a light layer of Hot Rub or your favorite bbq seasoning
- Add 2-3 chunks of Hickory & Pecan wood to the hot coals
- Place the beef ribs on the cooking rack and hold the cooking temp steady @ 275-300⁰
- After 3 hours of smoke, wrap the ribs in Heavy Duty aluminum foil. Add beef broth to the foil before closing tight around ribs
- Return the ribs to the smoker and cook until internal temperature hits 204⁰ and there is very little resistance when probed
- Remove the ribs from the smoker and rest in a dry cooler for at least 1 hour
- Cut the ribs into 1 bone sections and serve