Costillas de res ahumadas
Smoked Beef Back Ribs
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Beef Back Ribs, sometimes referred to as “Dinosaur Bones”, are sure to impress! They are a tougher cut and benefit greatly from some time in a marinade and a slow smoke. This is a great recipe to play around with different types of wood chips as well.
Damon Holter
Ingredients
- 5 pounds Beef Back Ribs
- Marinade:
- 1 C Tomato Juice
- ½ C Soy Sauce
- ½ Worcestershire Sauce
- ¼ C Olive Oil
- ¼ C Brown Sugar
- 2 Tbsp Minced Garlic
- Dry Rub:
- ½ C Brown Sugar
- ½ C Fine Flake Salt
- ¼ C Paprika
- 3 Tbsp. Chili Powder
- 3 Tbsp. Black Pepper
- 3 Tbsp. Granulated Garlic
- 1 tsp. Cumin
Directions
Remove the membrane from the back side of the ribs. The simplest way to do this is to get a corner on one end started with a knife, grip it with a paper towel and pull.
Completely combine marinade ingredients and place in a plastic bag or covered container large enough to hold the ribs. Add the ribs to the marinade, place in the refrigerator and allow to soak for 1-4 hours, turning the ribs occasionally. The longer they soak, the more tender they will become. They can rest in the marinade for up to 24 hours.
Heat smoker to 275°. Adding some wood chips will boost the flavor of the meat. Oak, Hickory, or Mesquite are all great choices, with the Oak being a more traditional smoke flavor, Hickory being a little sweeter, and Mesquite being more earthy.
Remove ribs from the marinade, discarding any remaining marinade.
Combine rub ingredients and coat all sides of the ribs.
Place ribs on the smoker with the meatiest side of the ribs up. Allow to cook for approximately 3 hours – until the internal temperature of the centermost rib is 205°-210° and your thermometer goes into the rib with little resistance.
Remove the smoker and allow to rest for at least 10 minutes.
Cut and serve the Beef Back Ribs!