How to Make Yummy Mike's Smoked BBQ'd Beef Ribs

Mike's Smoked BBQ'd Beef Ribs.

Mike's Smoked BBQ'd Beef Ribs highly diverse and have ideal taste that unique. Some kinds of Mike's Smoked BBQ'd Beef Ribs recipes are also sufficient convenient to process and do not pick up lengthy. Even though not everybody likes Mike's Smoked BBQ'd Beef Ribs food, nowadays several people are getting attached and like the various Mike's Smoked BBQ'd Beef Ribs foods available. This can be visible from the number of restaurants that prepare Mike's Smoked BBQ'd Beef Ribs as one of the dish. You can have Mike's Smoked BBQ'd Beef Ribs using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mike's Smoked BBQ'd Beef Ribs

1. You need 3 Pounds of Beef Back Ribs [room temp].
2. You need 1/2 Pound of Mesquite Wood.
3. It's 1/2 Pound of Hickory Wood.
4. You need as needed of Water.
5. You need of ● For The Dry Rub.
6. You need 1 tbsp of Cayenne Pepper.
7. Prepare 1/2 tbsp of Fresh Ground Black Pepper.
8. You need 1 tbsp of Granulated Onion.
9. Prepare 1 tbsp of Granulated Garlic.
10. You need 1 tbsp of Ground Cumin.
11. Prepare 4 tbsp of Brown Sugar.
12. Prepare 1/2 tbsp of Salt.
13. Prepare of ● For The Additions.
14. Prepare of French Honey Butter [see recipe under my profile].
15. It's of BBQ Sauce [your favorite brand].
16. Prepare Loaves of Fresh French Bread.
17. It's of Wedge Salad With Homemade Ranch Dressing.

Mike's Smoked BBQ'd Beef Ribs step by step

1. Rinse ribs and cut off anything unsightly. Create your dry rub and sprinkle liberally over your moistened ribs..
2. Stack smoker base with 1/2 Mesquite and 1/2 Hickory wood. [you can easily purchase these wood chunks at Home Depot or Lowes] Add water to your reservoir and maintain a steady level of it throughout your smoking process..
3. Photo: Water reservoir beneath smoker grids..
4. Place meat in smoker. No need to flip these ribs at any point but, seal tightly and regulate temperature at 250°..
5. Fully vent your smoker and let her smoke at 250° for 2 to 2.5 hours. Or, until meat visibly pulls away from your bones..
6. When meat begins pulling from its' bones - you'll know they're just about ready. Serve naked or, with your favorite BBQ Sauce. Just don't add sauce while meat is on your smoker grill grids. A smoker is much different from a grill and, much more temperamental to clean. Add sauce only AFTER meat is pulled from your clean smoker grids..
7. 2.5 hours in and your juicy, crispy seasoned ribs are ready to be pulled from your smoker. Notice how the meat has pulled from the bone at the bottoms..
8. If desired, plate and coat your ribs with your favorite BBQ Sauce outside of your smoker. Or, just go naked with your dry rub. Here, in the Q, we do adore our Sweet Baby Rays BBQ Sauce! Anyway, feel free to serve with warmed, crispy French Bread, baked beans, a very chilly, fresh wedge salad and, my crazy delicious French Honey Butter Spread recipe listed on this site. Enjoy your incredibly easy & simplistic taste of US South in your sweet little mouth! 😆.
9. French Honey Butter. See my easy recipe under my profile..
10. Service..
11. With sides - these make for great work lunches or picnics with bbq baked beans- garlic mashed potatoes and green beans with dried onions..
12. Enjoy!.

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