Welcome to our blog post where we’re going to teach you how to smoke delicious beef back ribs on your Pit Barrel Cooker. Whether you’re a seasoned pit master or a beginner in the art of smoking, we’ve got you covered with step-by-step instructions, tips, and tricks to achieve fall-off-the-bone ribs that are packed with flavor. So, fire up your Pit Barrel Cooker, grab your apron, and let’s get ready to cook up some mouthwatering beef back ribs that will leave your taste buds craving for more!
How to Smoke Delicious Beef Back Ribs on your Pit Barrel Cooker?
Introduction
Are you a barbecue enthusiast who loves to experiment with new recipes? Do you own a Pit Barrel Cooker and want to try smoking some delicious beef back ribs? In this guide, we will discuss some tips and tricks to help you create the perfect smoky ribs that will have your family and friends coming back for more.
Setting up your Pit Barrel Cooker
Before we dive into the recipe, make sure your Pit Barrel Cooker is set up properly. The ideal cooking temperature for beef back ribs is between 275-300F. Set the vent at a quarter way open to maintain a constant temperature throughout the cook.
The Smoke Rub
One of the essential components of smoking meat is the rub. Steven Raichlen’s Project Smoke rubs are an excellent choice for your beef back ribs. They are not salt-heavy and contain a blend of various herbs and spices that will enhance the flavor of your meat.
Applying the Rub
Once your Pit Barrel Cooker is set up, it’s time to apply the rub. Coat your beef back ribs generously with the smoke rub, making sure to cover every inch of the meat. You can also let your meat rest in the rub for a few hours before cooking to enhance the flavor.
Smoking the Beef Back Ribs
Beef back ribs need around 4-7 hours to smoke, so make sure you plan accordingly. It’s important to keep the grill temperature constant throughout the cook to ensure your ribs cook evenly.
Adding Moisture – Foiling the Ribs
After 3 hours of smoking, wrap the ribs in foil with some apple juice to add moisture. This step is a game-changer as it can make a significant difference in the tenderness and juiciness of your ribs.
Checking for Doneness
After smoking for 4 hours, it’s time to check for doneness. The bark on the ribs should be well-developed, but not burnt. To check if the meat is cooked, insert a meat thermometer into the thickest part of the meat. The temperature should read between 195-205F.
Resting the Ribs
Once the ribs are cooked, take them out of the smoker and let them rest for about 10 minutes. This vital step allows the juices to redistribute, creating tender and flavorful meat.
Conclusion
Smoking delicious beef back ribs on a Pit Barrel Cooker with a Kansas City Smoke Rub can be an unforgettable experience. With a bit of patience and attention to detail, you can create a mouth-watering meal for your friends and family.
FAQs
- Can I use a different kind of rub for the beef back ribs?
- Yes, you can use any rub that you prefer. Just make sure it doesn’t contain too much salt as this can dry out the meat.
- How often should I add wood chips to my Pit Barrel Cooker?
- It’s recommended to add wood chips every 30-45 minutes to keep the smoke going.
- How do I prevent my ribs from becoming too dry?
- Wrapping the ribs in foil with apple juice can add moisture, and keeping the grill temperature constant can prevent the meat from becoming too dry.
- Can I use this recipe for pork back ribs?
- Yes, you can use this recipe for pork back ribs as well.
- Can I smoke the beef back ribs without wrapping them in foil?
- Yes, you can smoke the beef back ribs without wrapping them in foil. However, they may become drier than if you followed the recipe.
