Juicy and tender, smoked beef back ribs are must-try on your BBQ bucket list. Smoked low and slow until they melt in your mouth. They will taste better than your favorite BBQ restaurant!
Rack of beef back ribs
Salt and pepper to taste
Camp Chef's All Purpose Seasoning or your favorite brisket rub
1 part apple cider and 1 part apple cider vinegar for spritzing
Pat dry ribs.
Leave membrane on, the beef will be fall off the bone and it will help give it structure.
Salt both sides (Dry Brine with just salt for minimum of 3 hours if you desire.) Pepper optional (Generally your brisket rub will have enough pepper)
Rub with Peanut oil or other binder.
Sprinkle with desired rub.
Preheat pellet grill to 225°F, smoke setting 8.
Place ribs on upper rack of pellet grill. Smoke for 3 hours.
After 3 hours start spritzing with 1 part apple cider and 1 part apple cider vinegar every 45 minutes, this will help develop a great bark.
When internal temp reach 185-190°F, turn grill to 275°F. This will help develop your bark as well.
Smoke until the internal temperature reaches 203°F. Ribs generally will take around 6-8 hours to reach that.