How to Cook Delicious Beef Back Ribs using the Flaming Coals Offset Smoker

This image shows cooked beef back ribs

 

Back ribs, which come from the part of the rib closest to the spine,  where the curve of the bone can be found, are actually the beef version of baby back ribs. This cut of beef is ideal if you want the flavour of barbecued beef rib in only about half the cooking time. (Jess Pryles)

 

You’ll need the following basic ingredients:

 

This image shows Kosmos Q Bbq Sauce, Hard Core Carnivore Beef Seasoning and Flaming Coals Bovine Espresso Rub

 

  1. Kosmos Q Original Competition BBQ sauce
  2. Flaming Coals Bovine Espresso BBQ rub
  3. Hardcore Carnivore Black BBQ rub
  4. 2 beef back rib racks  

Beef Back Ribs Preparation

1. Reach 275°F in your Flaming Coals smoker. For this cook, we advise using split ironbark.

2. By removing the membrane from the back, you may prepare the ribs. Simply insert the end of a spoon or fork under the membrane and use a paper towel to pull it off to achieve this.

3. Use a sharp knife to trim the top of the ribs of any extra fat.

 

This image shows beef ribs, Flaming Coals Bovine Espresso and Hardcore Carnivore Rub

 

4. The beef back ribs should first be covered with a base coat of Flaming Coals Bovine Espresso. Once both sides have been coated, liberally sprinkle Hardcore Carnivore 'Black' over the top for an AMAZING bark. Before putting it on the offset, press in and let it sit for 10 minutes.

 

This image shows beef ribs seasoned with Hardcore Carnivore Rub

 

5. Place the ribs in the smoker and cook them for about 3 hours at 275°F.

 

This image shows the beef ribs are being placed in the Offset Smoker

 

6. To reduce the surface temperature and prevent the outside from drying out, spritz the ribs with apple juice every hour.

 

This image shows beef ribs spritz with apple juice

 

 7. When the probe reaches 205-210°F, the ribs are ready. When you stick a skewer through their ribs and there is no resistance, they are ready (it should pass like butter).

8. After removing them from the Flaming Coals offset smoker, give them 20 to 30 minutes to rest before slicing.

9. Serve with Kosmos Q original competition BBQ sauce after being sliced. Enjoy!

 

This image shows beef ribs with Kosmso Q Bbq Sauce

Once you have learned a few fundamentals of smoker heat management, cooking beef back ribs in the Flaming Coals offset smoker is a simple task. You might think about getting a Flaming Coals Tempmaster Pro control unit to make things even easier. A temperature probe is placed on the grill inside the cooking chamber, and the control unit receives information from this probe. If you choose your desired temperature (for example, 275 ° Fahrenheit),the unit will initiate the fan connected to the firebox if your cooking chamber drops below the set temperature. On the other hand, if the smoker is running too hot, the fan will stop, allowing the smoker's temperature to drop until it reaches the desired level. It is now as easy as setting the temperature and forgetting about it to maintain it during the cook. The unit delivers pellet grill simplicity with the taste and experience of a true offset cook, it’s a must-have for anyone looking to do long cooks and get some sleep!

Smoker Heat Management 

1. Light 6–8 lump charcoal pieces Using a charcoal chimney and charcoal starter wand, then allow them to burn completely. Add charcoal to your firebox and heat the smoker to 275°F (105°C). As needed, add more charcoal to the fire.

2. Every half-hour, add a chunk or two of smoking wood (cherry or apple is our favorite) to the firebox to produce a stream of thin, visible, somewhat blue smoke. A surplus of wood may produce thick, grey smoke. If this occurs, open the smoker and let the smoke out. Don't close it until the smoke is once more manageable.

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by: Michael Wilkie