Monday, August 15, 2016

Beef Ribs Smoked on the Bubba Keg

Do you see the juices glistening on this rib? Yes, they were that tender and that juicy! I always think of the beginning of The Flintstones cartoons and the drive in scene when I think about beef ribs. These ribs were massive! We have been wanting to fix them for some time and picked one lazy weekend summer afternoon. If you're from the South, you know how miserable the heat and humidty are...which made us choose the Bubba Keg to smoke these on. You can throw them on and pretty much forget about them until they are done. Just be sure to monitor the temperature! We grilled corn and okra to round out this delicious meal.

 Save yourself some clean up time and line your counter with a kitchen sized garbage bag.
The membrane was removed; the meat was then slathered in yellow mustard and rubbed 
down with our favorite rib rub.
 Place on the bottom rack of the Bubba Keg smoker.
The smoker settled and Andy kept the heat around 225 degrees.
These were smoked for approximately 3-1/2 hours.
Final cooking time will be determined by the pounds of meat you are smoking and the smoker temp!
Be sure to adjust accordingly!
Now this is what some ready-to-eat ribs look like!
Be sure to let the meat rest for about 15 minutes before cutting into them.

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