Published: August 30, 2012
Labor Day is only 4 days away, we can’t believe that the summer is “un-officially” over. While we are busy planning for the big day, we wanted to share this great recipe for Barbecue Beef Ribs from the legendary Salt Lick in Texas.
This recipe comes from their upcoming cookbook that will be released in November just in time for the holiday season. On a side note, we have an exclusive copy of the book, and we are waiting to post our review so make sure that you are following us on Facebook and Twitter to get the latest barbecue and grilling news from around the world.
- 1 rack beef back ribs
- 1 bottle favorite dry rub
- 1 bottle favorite barbecue basting sauce (one without tomatoes in it)
- Heat smoker to 225 degrees.
- Remove skin from back of bone side of ribs and dis- card. Rub each rack of ribs with dry rub for a moderately heavy coating.
- Place ribs meat-side down on rack of closed smoker midway from the main heat source. Cook 1⁄2 hour.
- Lightly baste each rack with Salt Lick BBQ Sauce, then turn over and baste meat side. Let temperature of smoker cool to 180 degrees. Baste every 11⁄2 hours for a total cook time of 61⁄2 hours.
- Check internal temperature of ribs in center of rack, making sure thermometer is not touching bone.
- If temperature is 160 degrees, ribs are ready for removal.
- If not, monitor temperature every 15 minutes, until ribs have reached 160 degrees.
- Remove to wire cooling rack on flat sheet pan.
- Baste ribs once more, and separate individual ribs with sharp knife.
- Serve immediately.