1 Rack Of Beef Plate Ribs USDA Choice Or Better
White Bulls BBQ Thee Rub For Beef
Trim Your Rack to Desired Shape/Size, We Recommend Trimming The Flat Until you see only Meat, Given that sometimes Thin layers Of Membrane May be Present. After That Flip Over Your Rack And Start Scoring the Membrane to Allow Smoke to Penetrate The Bottom As It Smokes. Once Trimmed to Desired Result, Season Liberally With White Bulls BBQ Thee Rub for Beef 6 -24 Hours Before Cooking. We Strongly suggest Seasoning 12 or more Hours Before Cooking, And Wrapping it in Foil and Placing in the Fridge Overnight for the Perfect Dry Brine to Lock in the Flavors.
Place Your Beef Ribs On your Pit/Smoker At 225F For The First 2 Hours, For Bark Building. Spritz once and Hour With Water only, to Ensure Tenderness and Build Bark! (Don’t Over Spritz, Moderation Is Key). Once your Beef Ribs are at the 2 hour Mark, Bump Your Smoker/Pit up to 250F. This Will Cook The ribs Slightly Faster Then 225F Throughout, Keeping it More Moist while Still Building Healthy Bark, Flavor, and Smoke Ring. Once Your Beef Ribs have Reached 170F Internal Temperature, Wrap It In Foil Twice MEAT SIDE DOWN to Be Sure to Get Past The Stall And Retain All Renderings. Place Wrapped Ribs Back On Your Smoker Until Reaching Approximately 205F Internal.
Rest Your Beef Ribs in An Airtight Cooler/Hotbox For A Minimum of 2-3 Hours And a Maximum of 6 Hours. Slice Between the Ribs For Brisket on a Bone Juicy Beefy Goodness! ENJOY!
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Thee Rub for Beef 11.5 oz.$12.99