2tbsp Mustard or Hot Sauce
4tbsp Coarse Ground Pepper
2tbsp Sea Salt
- Remove the top layer of fat and silverskin to expose the meat of the ribs.
- On the bone side, remove the membrane as much as possible. This is often easiest to start with a butter knife or similar and then using a paper towel to grip the membrane and pull.
- Apply the mustard or hot sauce as a binder for the rub – this is just a very thin layer all over the ribs surface.
- Pre-Mix the seasoning in a small bowl so that it can be equally distributed when pouring. Give the ribs a good coating of the rub all over on all sides. We like to keep this nice and simple but you can add whatever flavouring’s you with to this rub if you would like.
- Set the smoker to 110C and once up to temperature set the smoke setting to on using the Bradley Flavour Bisquettes of your choice. We like to use Oak with our beef ribs but you can use whichever flavour you wish.
- Add the Beef Ribs to the smoker with a tray on the rack below to catch any drippings and juices and smoke for approximately 8 hours when the internal temperature is 95-99C when the meat is probing very soft with no resistance.