Smoked Chuck Beef Ribs
Recipe Courtesy Of:
10 HRS 30 MINS
Time to Cook
8
Servings
6
Ingredients
Ingredients
Ingredients
Optional Ingredients
Preparation
Preparation
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Step 1
Preheat a smoker or pellet grill to 275°F. Pat ribs dry with a paper towel removing any moisture collected on the surface.
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Step 2
Create seasoning by combining the salt and pepper (or you can use Hardcore Carnivore Black seasoning).
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Step 3
Rub Ribs well on all sides with the seasoning, being sure to coat generously, and seasoning the ends.
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Step 4
Place any remaining seasoning which has not touched the raw beef into an airtight container to use for next time.
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Step 5
Place the ribs into the smoker and close the lid. Cook for 5-6 hours total.
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Step 6
Place water and cider vinegar into a spray bottle, and lightly spritz the ribs every 30 minutes for the first 4 hours of the cook.
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Step 7
The ribs are ready when they are completely probe tender (this means you can insert a skewer, toothpick or thermometer anywhere in the meat, and not feel any resistance). If there are parts that still feel tough, allow the ribs to cook longer.
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Step 8
Once completely tender, remove the ribs from the smoker, then wrap them tightly in butcher's paper and place them into a small cooler (with no ice) to rest for 30 minutes.
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Step 9
To serve, slice the ribs between the bones.
Suggestions
You will not remove the membrane for this recipe – it helps hold the meat onto the bones as they cook.
Nutrition Information
Nutrition information per serving: 520 Calories; 414 Calories from fat; 46.0 g Total Fat (19.5 g Saturated Fat; 20.7 g Monounsaturated Fat); 102.9 mg Cholesterol; 1,496.3 mg Sodium; 1.1 g Total Carbohydrate; 0.4 g Dietary Fiber; 23.8 g Protein; 2.7 mg Iron; 268.2 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 5.3 mg Niacin (NE); 0.3 mg Vitamin B6; 2.9 mcg Vitamin B12; 5.4 mg Zinc; 22.9 mcg Selenium; 90.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium. It is a good source of Iron, Riboflavin, Vitamin B6, and Choline.
Nutrition Tip
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium. It is a good source of Iron, Riboflavin, Vitamin B6, and Choline.
Recipe Rating
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Recipe Rating
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