Smoked Beef Ribs

Approximate cook time: 6 hours for a 2kg/4 rib rack at 130°C.

Preheat smoker to 130°C.

Trim the beef ribs if wanted, but leave the membrane on the back of bones intact. They hold the ribs together after they fall apart. Wash and pat dry with paper towel.

Do NOT use a mustard base. Spread with a thin coating of Frank's Red Hot, and then apply the rub(s) liberally, on all sides of the meat. Massage in to ensure it's well coated.

Place the rack meat side up in the smoker. Combine the water and vinegar in a spray bottle. Once the rack has had at least 4 hours of smoke, spritz with the vinegar mixture every hour or so.

Cook until an instant read thermometer reads 95°C at the thickest part of the meat, close to the bone. Be careful not to touch bone when taking a reading as this will give you an inaccurate number.

For a normal rack of 4 beef ribs, it should weigh about 2kgs. This will take approximately 6 hours in total.

Once at temperature, remove rack and wrap in uncoated butchers paper, then set in a cooler to rest for an hour.

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