Slow Smoked Beef Ribs
- 2 racks of Beef Ribs
- 9 cups hickory wood chips (2250ml)
- 2 tablespoons paprika (30ml)
- 3 tablespoons brown sugar (45ml)
- 1 tablespoon dry mustard (15ml)
- 1 tablespoon ground ginger (15ml)
- 2 teaspoons onion powder (10ml)
- 1 tablespoon kosher salt (15ml)
- 2 teaspoons cracked black pepper (10ml)
- 1 bottle BBQ sauce
- 1 tablespoon Worcestershire sauce (15ml)
- 1 tablespoon Dijon mustard (15ml)
- 1 teaspoon chili powder (5ml)
- 1 tablespoon lemon juice (15ml)
- Splash of hot sauce
- In a small bowl combine all rub ingredients. Rub the mixture vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.
- Place 6 cups of the wood chips in water and soak for 1 hour.
- Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together.
- Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches.
- Remove the one side of the grill grate and insert one smoke pouch.
- Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 400°F/200°C or high heat and leaving the other side of the grill off.
- Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 250°F/120°C or medium low heat.
- Place beef ribs on cool side of grill, opposite from the smoke pouch. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
- Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
- During the last 20 minutes of cooking, baste with Beef Rib Sauce.
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