Slow Smoked Beef Ribs
pounds grass-fed beef ribs
tablespoons ground coffee
teaspoon black pepper
tablespoon cayenne pepper
tablespoon garlic powder
tablespoon onion powder
tablespoon sea salt
Combine all dry rub ingredients well
Rub ribs down and place uncovered in the fridge overnight
Remove ribs and bring to room temperature
Smoke (or bake) ribs at 225 F for roughly 5-6 hours or until meat starts pulling back from bone, which should be around 165F
When meat starts pulling back from bone, wrap ribs tightly in foil and place back onto smoker for an additional 1-2 hours or until they reach 180F
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