Smoked beef ribs on the barbecue
High-quality beef short ribs, slowly smoked over mesquite wood and then seared on the grill for a delicious crust.
A smoked beef rib roast, cooked slowly at a low temperature over mesquite wood until it reaches an internal temperature of 48 °C, followed by a 7-minute sear at high heat to create a crust. Allow to rest before serving.
Ingredients and directions
- Prep time20 min
- Cook time4 hr
- Resting10 min
- Total4 hr 30 min
- DifficultyMedium
- Cooking methodsmoking, grilling
Ingredients
people
- $1.29
- $0.08
Directions
- Rub the roast with oil paint, sprinkle with seasoning, and massage to help it penetrate. ≈ 4 min
- Place pieces of dry mesquite wood in the firebox of a smoker heated to 120 °C. ≈ 3 min
- Place a probe in the center of the roast and set it to 48 °C. ≈ 3 min
- Place the roast in the smoker and reduce the temperature to 95 °C. Cook until it reaches the desired internal temperature, adding more mesquite wood as needed.
- Remove the roast from the marinade and grill it over high heat for 7 minutes, or until the crust reaches your desired level of doneness.
- Let it rest for 10 minutes before serving.
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