Braised and Smoked Beef Ribs Recipe
For a mouth-watering meal, try these braised and smoked beef ribs. The meat is easy to prepare and can be done in a smoker or oven.
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Iron Fire Cooking's Braised and Smoked Beef Ribs 
These smoked beef ribs were fall-off-the-bone delicious!
Dinner
American
EQUIPMENT
- Braising dish
INGREDIENTS
- 5-6 Lbs. Beef Ribs - makes 3.5 lbs usable beef ((here we used beef back ribs, but short or plate cut ribs will work))
- BBQ rub and sauce from @bbqpitboys Smokey Whiskey & Kansas City Smoke Rub
- Kansas City Smoke
- Smokey Whiskey
- 4 Oz Terrapin Ridge Farms Hot Pepper Bacon Jam
- 12 Oz Beef Broth
- 18 Oz Tomato Paste
- 3 Green Onions ((whole))
- 2 Tbsp Lime Juice
- 1 Tsp Salt to taste
- 2 Tsp Pepper to taste
- Mustard for a binder
Instructions
Prep grill for a 6+ hour cook. Set for indirect cooking
Remove the membrane on the ribs
Rub ribs with a binder (here we used mustard) and season with Kansas City Smoke Rub
Cook ribs at 250 °F for 3-4 hours, until an internal temperature of 160 °F
Mix 4 oz of the Hot Pepper Bacon Jam with 4 oz of the BBQ Pit Boys Smokey Whiskey with the lime juice now for the braising glaze
Remove and then place in the beef broth, tomato paste, and whole green onions in your brazing pan.
Add your pepper jelly bbq sauce to the top
Increase grill temp to 300 °F and continue cooking another 2 hours, until an internal temp of 190 °F.
Remove the dish and cut ribs apart, adding back in to cook another hour
These will be fall of the bone delicious! Add salt and pepper to taste!
NOTE:
You can add potatoes and carrots for a one pot dish!
Notes
Thanks to Ricky Albright from @iron_fire_cooking for this custom recipe!
beef, smoked beef
