Tuscan Smoked Beef Ribs Recipe
Yield: 6-9 servings
Trim the center-cut beef ribs as needed. This is usually not more than peeling the membrane from the backside of the ribs. Do this by sliding a butter knife or screwdriver underneath the membrane in the center of the rack, avoiding cutting through the membrane, and remove by separating the membrane from the rack. Pat the ribs dry.
Coat the beef ribs with a little extra virgin olive oil as a binder and a light coating of Cattleman’s Grill Tuscan Steak Seasoning. This particular seasoning is salt-heavy, so better to take it easy than to have something too salty in the end.
Allow the seasoning to set onto the ribs, about 10-15 minutes.
Preheat your Yoder Smokers YS640s pellet grill to 250℉ filled with BBQr’s Delight Contest Blend Pellets.
Place the ribs on the upper second shelf meat-side up for approximately 3 hours, until a satisfactory amount of smoke and deeper, mahogany color is achieved.
Remove the ribs from the smoker to prep for the braising portion of the cook. Raise the temperature of the smoker to 350°F.
Tightly wrap ribs in two layers of foil with balsamic vinegar and red wine as a braise. Return to the smoker on the upper shelf with the meat-side down. Cook for another hour, or until the desired texture is achieved. If you are planning to shred the beef, it must reach a minimum internal temperature of 212°F. Allow meat to rest covered for 15-30 minutes before serving.
After resting, remove bones from meat, and shred beef. Serve as desired: on its own, on a sandwich, with pasta, on top of a salad, or with grilled vegetables.