Smoked Beef Ribs.
Low and slow smoke renders beef ribs fall-apart tender with Cattle Drive and Chain Reaction
Low and slow smoke renders beef ribs fall-apart tender with Cattle Drive and Chain Reaction
Ingredients
For the Ribs
- 6 to 8 beef ribs (you can substitute with chuck roast and cut to size)
- 1/4 cup olive oil
- 3 Tablespoons Casa M Spice Co® Cattle Drive®
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- Apple juice in a spray bottle
Method
-
01
Preheat smoker
15 minGet your smoker dialed in at 425°F before the ribs go on. You need steady, even heat from the start so the meat cooks predictably.
-
02
Oil and season the ribs
5 minCoat the ribs all over with olive oil, then mix Cattle Drive and Chain Reaction together and sprinkle that blend generously on every surface. The oil helps the spices stick and smoke better.
-
03
Rest ribs with seasoning
2h mCover and refrigerate for at least 2 hours, or overnight if you can swing it. The cold time lets the spice flavors really penetrate the meat instead of just sitting on the surface.
-
04
Smoke the ribs low and slow
6h mPlace ribs in the smoker and let them ride at 425°F until the internal temp hits 195°F, spritzing with apple juice every 45 minutes or so. You're breaking down the connective tissue and rendering the fat — that's what gives you tender, pull-clean meat.
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05
Rest the meat
10 minPull them off and let them sit for 10 minutes covered loosely with foil. This lets the juices redistribute instead of running all over the plate when you cut into them.
-
06
Serve
Slice between the bones and get them on the table while they're still hot. That's low-and-slow done right.
From Mike's Notebook
Chuck roast works fine here, but cut it thicker than you think — it shrinks more than beef ribs do.
Skip wrapping; the bark from Cattle Drive and Chain Reaction is worth keeping naked the whole smoke.
Spray every 90 minutes, not constantly — too much moisture steams the surface instead of letting it smoke.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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