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Smoked Beef Back Ribs

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What you need:

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Rub the back ribs with the Montreal steak seasoning.

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Then sprinkle the cumin on both sides.

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Peel and smash the garlic (no need to chop it into pieces).

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Transfer the back ribs into a ziplock bag and the crushed garlic, rosemary sprigs.

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Pour balsamic vinegar and allow the marinade to infuse the ribs for at least 2 hours refrigerated.

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After 2 hours, remove the beef back ribs from the ziplock bag and transfer the leftover marinade to a bowl for basting the ribs later.

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Place the entire rib rack in the preheated smoker for 3 hours.

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After 3 hours have passed, remove the smoking beef ribs to a clean surface lined with a large piece of aluminum foil.

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Place the rosemary sprigs and crushed garlic from the marinade on top of the ribs.

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Gently transfer the foil-wrapped ribs to the smoker for another 4 hours.

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After 7 hours of smoking, your ribs will be falling apart and super moist.

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Transfer the ribs smoked beef to a plate, cut the tender meat into pieces, and share them with your friends and family for the best ribs EVER!

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Cooking Tips

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Smoked Beef Back Ribs

www.730sagestreet.com

Smoked Beef Back Ribs

These smoked beef back ribs are incredibly delicious, easy to make, and have a lovely smokey flavor from the aromatic spiced marinade.

What you need:

Beef Back Ribs

Cumin

✓✓✓✓✓✓

Balsamic Vinegar

Montreal Steak Seasoning

Rosemary Springs

Rub the back ribs with the Montreal steak seasoning.

1

Then sprinkle the cumin on both sides.

2

Peel and smash the garlic (no need to chop it into pieces).

3

Transfer the back ribs into a ziplock bag and the crushed garlic, rosemary sprigs.

4

Pour balsamic vinegar and allow the marinade to infuse the ribs for at least 2 hours refrigerated.

5

After 2 hours, remove the beef back ribs from the ziplock bag and transfer the leftover marinade to a bowl for basting the ribs later.

6

Place the entire rib rack in the preheated smoker for 3 hours.

7

After 3 hours have passed, remove the smoking beef ribs to a clean surface lined with a large piece of aluminum foil.

8

Place the rosemary sprigs and crushed garlic from the marinade on top of the ribs.

9

Gently transfer the foil-wrapped ribs to the smoker for another 4 hours.

10

After 7 hours of smoking, your ribs will be falling apart and super moist.

11

Transfer the ribs smoked beef to a plate, cut the tender meat into pieces, and share them with your friends and family for the best ribs EVER!

Cooking Tips

Always remove the membrane from the back of the ribs before cooking them.

01

02

When making the foil packet, make sure to tightly crimp the edges so that no air can escape.

Allow the ribs to rest for at least 10 minutes before cutting into them.

03

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