4 lbs beef chuck ribs, 4-bone section
2 tbsp Dijon mustard , with horseradish
6 tbsp Beef Seasoning
For Simple Beef Rub:
2 tbsp Kosher salt, coarse
2 tbsp black pepper, coarse
2 tbsp garlic powder
For Rib Spritz:
1 cup white vinegar
¼ cup hot sauce
Preheat smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.
Slather ribs with the Dijon mustard. Season liberally on all sides with Beef Rub, or the salt, pepper, and garlic powder.
Place ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.
In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing the ribs every 45 minutes to an hour.
Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8 to 10 hours, but every rack is a little different.
Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.
Sugar: 1g
:
Calcium: 81mg
Calories: 555kcal
Carbohydrates: 6g
Cholesterol: 248mg
Fat: 25g
Fiber: 1g
Iron: 9mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 1g
Potassium: 1243mg
Protein: 76g
Saturated Fat: 11g
Sodium: 4264mg
Trans Fat: 1g
Vitamin A: 71IU
Vitamin C: 11mg
