Description
Experience the ultimate barbecue craft with these tender, wood-smoked halal beef ribs. By utilizing a low-and-slow cooking method, the natural collagen breaks down to create a succulent, melt-in-your-mouth texture. Finished with a robust, spice-heavy bark and a touch of apple cider vinegar for moisture, these ribs embody the perfect balance of savory depth and authentic smokehouse flavor, making them the ideal choice for any outdoor cooking enthusiast seeking a premium halal meal.
Ingredients
2 Racks Beef Back Ribs
1/2 Cup Brown Sugar
2 Tablespoons Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Coarse Black Pepper
1 Tablespoon Kosher Salt
1/4 Cup Apple Cider Vinegar
Instructions
Remove the silverskin membrane from the bone side of the ribs.
Whisk together brown sugar, smoked paprika, garlic powder, black pepper, and kosher salt in a bowl.
Pat the beef racks dry with paper towels to ensure a crisp bark.
Apply the dry rub generously to all sides of the beef, pressing firmly.
Preheat your smoker to 225 degrees Fahrenheit using hickory or oak wood.
Place ribs bone-side down on the center rack once smoke is steady.
Smoke for approximately 5 hours, spritzing with apple cider vinegar occasionally to maintain moisture until tender.
Notes
Ensure the beef ribs are sourced from a reputable halal butcher. For best results, dry brine the ribs for at least 60 minutes after applying the rub before placing them on the smoker. Adjust smoke time based on the thickness of the rib racks.
- Prep Time: 20
- Cook Time: 300
- Category: Dinner
- Method: Smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: 1/2 rack
- Calories: 650
- Sugar: 12g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 55g
- Cholesterol: 165mg