To create juicy moist Beef Ribs, simply do the following:-
– Brine/submerge Beef Ribs in MOIST MEAT BOMB and water 24hrs to make them moist, juicy and tender.
– Set Pellet smoker to 120C with CHARCOAL PELLETS made from recycled U.S. coffee Grounds.
TIP:- Cold Smoke Tubes or a Maze, adapt their smoke output to the size of the smoker they are put in.
In a BBQ or Pellet Smoker, the Maze creates a small amount of smoke for 14hrs with Charcoal Pellets or 18hrs with Hickory hardwood Pellets, BUT in a large smoking vessel like our large double door shop fridge, a Tube or Maze creates a lot more smoke that goes up and out the top vent by itself without an air pump, and burns for a few hrs less.
– Spritz’d liberally every hour.
– Ribs reached 96C internal temp at 9hrs. Probed with INSTANT READ THERMOMETER.
Turn smoker off and leave for 30-60 mins to Rest the ribs, then slice into singles and Spritz again before serving.
