Smoked Garlic Jalapeño Beef Ribs

5 from 3 votes

Smoked Garlic Jalapeño Beef Ribs for some tender, juicy and beef.

Prep Time1

Cook Time10

Total Time11

Course: Main Course

Cuisine: American

Servings: People

Author: Derek Wolf

Place your beef ribs on a cutting board and trim any excess fat or silver skin on the top part.
Slather with hot sauce all over and generously season all sides with my Smoked Garlic Jalapeno Lager Rub in order to completely cover the roast.
Then, season generously on the top of the meat with coarse black pepper.
Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor.
In a spritz bottle, add all the ingredients for the spritz.
Add the beef ribs on to the smoker to cook until they have developed a nice crust on the outside and have reached 155-160F internal (about 5-7 hours).
Make sure to spritz on the “dry” areas every 45-60 minutes.
Once good, pull them off the smoker and wrap them in butcher paper. Place back on the smoker to cook for another 2-3 hours or when they reach 200-205F and are probe tender.
When done, pull them off and rest in a room temperature cooler for at least 1 hour but ideally 2-3 hours.
Slice the beef ribs up and serve with pickles, pickled red onions and some white bread. Enjoy!