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PREP TIME: 30 minutes
COOK TIME: 3.5-4hrs in a Gateway @ 300f
INGREDIENTS
- 1 x rack of nicely marbled Beef Ribs with 4 bones preferably (Cut into pairs)
- Beef rub of your choice – I used Hardcore Carnivore Black for one and Sucklebusters SPG, Competition & Bamm for the other
METHOD
- Get your pit going and aim for 275-300f
- Remove Ribs from package & rinse
- This works best in pairs of bones so if you have 3 in your rack, cut one bone with the meat attached off the rack to cook separately
- Remove the layer of membrane from the back of the bones
- Flip over and as even as possible trim the top layer of silver skin completely off the top of the meat
- With the bones laying vertically from you, half way down cut completely across the meat left to right and make an incision through to the other side in-between the bones
- Flip over and trim the lower half of one bone away from the meat
- Now do the same to the other bone but this time cut the top half away from the meat
- You should now be able to separate the two portions as shown in my images
- Clean the exposed bones by scraping the lining away
- Square up the meat on each bone
- Trim any excess fat or meat from next to the bones on the back to allow for the meat to wrap around the bone with no restrictions
- Wrap the meat around the bone and use butchers’ twine to hold in place as shown
- Now wrap foil around the exposed bones to prevent them from going a dark colour
- Now it’s ready for you to apply your favourite rub and place into your smoker
- These took around 3.5-4hrs cooking at 300f in a Gateway Drum Smoker
- Once they are probing like a hot knife through butter, remove, rest and enjoy
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