Smoked Beef Ribs on the Kettle

I finally was able to grab some beef chuck ribs at the grocery and had a great time smoking them on the kettle.  The technique is incredibly simple and the results made me pretty happy 🙂

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I started out with a 3.5 pound slab of beef ribs, removed the membrane and seasoned with a little salt and pepper.

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I set up my kettle for indirect low heat and let them smoke with a little hickory.

After two hours they were looking nice!

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And after five hours they had pulled way back from the bone and were fork tender!  If you are going by internal temperature the beef will be around 200 F at this point.

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The beef ribs had a beautiful bark when they came off the kettle.

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And they looked absolutely fabulous once they were sliced into portions.

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Good eats all the way around!

Merry Christmas, Everyone!

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