Shadow's Slow Smoked Sticky Beef Back Ribs
Recipe: #10154
July 20, 2013
Categories: Ribs - Beef, Authentic, Game/Sports Day, July 4th, Labor Day, Romantic Dinner, Valentine's Day, Grilling (Outdoor), Smoker, Gluten-Free, No Eggs, Non-Dairy, Alcohol, more
"I smoke things using natural charcoal and woods. My smoker is not a fancy propane, nor electric one. I have to tend to the fire and smoke on an hourly schedule to keep the temp right and the food slow cooking. I use a two sided grill/smoker that can be used as a grill or a smoker. IT IS VERY IMPORTANT TO KEEP THE TEMP IN THE SMOKER BETWEEN 210°F and 250°F."
Ingredients
- FOR THE RUB
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- FOR THE RIBS
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Nutritional
- Serving Size: 1 (304.6 g)
- Calories 786.8
- Total Fat - 55.4 g
- Saturated Fat - 22.6 g
- Cholesterol - 159 mg
- Sodium - 1654.7 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 2.9 g
- Sugars - 20 g
- Protein - 39.9 g
- Calcium - 47.9 mg
- Iron - 5.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix the ingredients for the rub together well.
Step 2
Rub over both sides of the ribs, rubbing in well.
Step 3
Cover with foil and placed in fridge overnight.
Step 4
Remove and let stand at room temp for 30 -40 minutes.
Step 5
Place in smoker.
Step 6
Heat smoker to 210° - 250°.
Step 7
Add cherry wood and grape vine to the fire box.
Step 8
Smoke for 4 hours.
Step 9
Slather with Sweet Baby Ray's BBQ sauce mixed with beer to make a thin sauce every 15 minutes for 1 hour.
Step 10
Smoke an additional hour.
Step 11
Enjoy! They are worth the work.
Tips
- Aluminum foil
- Smoker/ grill
- Cherry wood. either chips or chunks soaked in water
- Grape vine soaked in water