Name: Beef Ribs
Cook time: 4 h
Ingredients: 1 Rack Beef Back Ribs; Marinade (see below); 2 tbsp Olive oil; Myron Mixon's Hickory Rub (or your favorite BBQ rub); 1 Stick unsalted butter, melted; 1/4 cup White vinegar; 32 ounces Beef broth; 2 tbsp Fresh lime juice (approximately 1 lime)

Beef Ribs

Recipe by Myron Mixon

0.0 from 0 votes

Course: Main

Servings

servings

Cooking time

hours

These beef ribs are marinated, seasoned, and smoked low and slow for fall-off-the-bone tenderness. Wrapped midway through for moisture, then finished with butter for extra richness—classic BBQ Warrior technique from prep to plate.

Ingredients

1 1 Rack Beef Back Ribs
Marinade (see below)
2 tbsp 2 Olive oil
Myron Mixon's Hickory Rub (or your favorite BBQ rub)
1 1 Stick unsalted butter, melted
Marinade
1/4 cup 1/4 White vinegar
32 ounces 32 Beef broth
2 tbsp 2 Fresh lime juice (approximately 1 lime)

Directions

Remove membrane or better yet, have your butcher do it for you.
Pour all marinade ingredients in a large bowl. Mix well with a whisk. Place ribs in a deep baking dish with a lid. Pour marinade over ribs. Cover and refrigerate for at least 4 hours.
Preheat smoker to 275º F.
Remove ribs from marinade and pat dry with a paper towel. Rub oil all over ribs. Shake rub over ribs and pat (don’t rub) the rub into it. Let sit for at least ten minutes and up to a half hour
Place the ribs in the smoker. Cover and cook for two hours.
Take them out of the smoker and wrap in foil. (Careful, they’ll be hot!). Place back in the smoker and cook for two more hours.
Remove ribs from oven. Unwrap, drizzle with butter, loosely cover and let rest for at least 15 minutes. Cut and serve.