{"id":6229,"date":"2021-11-22T20:55:14","date_gmt":"2021-11-23T03:55:14","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6229"},"modified":"2021-11-22T20:55:21","modified_gmt":"2021-11-23T03:55:21","slug":"smoked-beef-rib-roast","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/smoked-beef-rib-roast\/","title":{"rendered":"Smoked Beef Rib Roast"},"content":{"rendered":"\n
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Smoked Beef Rib Roast weighing about 9 lbs.<\/figcaption><\/figure>\n\n\n\n

The Best Beef Ribs<\/h2>\n\n\n\n

Surprisingly, Beef Ribs like these aren’t readily available at most grocery stores but, when they are, you should snatch them up. I picked up this 9+ pound Beef Rib Roast for about $42 USD, with tax, $4.58 per lbs. Beef Short Ribs<\/a> are more common but usually expensive. A rack this size, rarely has much meat on the bones because Prime Rib and Ribeye steaks are cut from the bones so, the only meat that’s ever left is in-between. I show you how to prepare and cook delicious Beef Ribs like that, here<\/a>. Another great option is Country Style Boneless Beef Ribs<\/a> and I’ve got a great recipe for those as well. But, if you ask me, this is the way to go. Just a solid piece of meat still connected to the rib bones.<\/p>\n\n\n\n

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9.12 lbs Raw Beef Rib Roast on a white cutting board upon a butcher block counter top.<\/figcaption><\/figure>\n\n\n\n

Preparing the Beef<\/h3>\n\n\n\n

Much like a Beef Brisket<\/a>, there is a lot of trimming that needs to be done before a Beef Rib Roast is cooked. All the fat can be left on the roast if it’s preferred but, everyone should be concerned with the removal of the silver skin. It can be very unpleasant chewing on piece of meat that hasn’t had this removed because it doesn’t break down when it’s being eaten. The silver skin, on a portion of beef this size, runs the entire length of the beef and is approximately 4″ inches wide. I show you how to trim and remove it in the video tutorial. The membrane on the ribs can also be peeled off.<\/p>\n\n\n\n

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Beef Rib Roast after Smoking on the grill for only 3 hours.<\/figcaption><\/figure>\n\n\n\n

Seasoning and Smoking<\/h4>\n\n\n\n

It’s fairly common practice to lube up the meat before seasoning with some sort of oil, mustard or hot sauce. I don’t use any of those. I just hit it, on all sides, with Kosher Salt & pepper, then place in the corner of my grill over indirect heat. I have a 3 burner gas grill and I only turn on the front burner with the heat set on low. With the lid down my heat levels out around 275\u00b0 Fahrenheit throughout the duration of the cook(approximately 9 hours). I use a smoke tube<\/a> filled with pellets to provide the smoke and it works great. The flavor it adds to the meat is amazing.<\/p>\n\n\n\n

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Fully Smoked Beef Ribs with 7 bones and a black bark.<\/figcaption><\/figure>\n\n\n\n

Something you might want to consider, however, is wrapping the meat once the internal temperature reaches 165\u00b0 F. My ribs were good but I think they would have been even better if I had done that. I think next time, just for fun, I might even pull the rack off the heat, once I hit 125\u00b0 F internal temp, and slice up some medium rare ribs.<\/p>\n\n\n\n

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