Prep Time: 5-7 Days | Cook Time: 8-10 hrs
- Ingredients
𝘽𝙧𝙞𝙣𝙚:
- 1 1/2 gallons of water
- 4-5 lbs of ice
- 3 c of Kosher salt
- 1 1/2 c white sugar
- 2 tbsp pink curing salt
- 1/4 c pickling spice
𝙍𝙪𝙗:
- Blazing Star BBQ Beef Rub
- Coarse Black Pepper
ITEMS USED IN THE VIDEO:
- Instructions
- In a large a large pot bring water to a boil
- Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring
- In a large bucket add in your ice and pour in your brine
- Trim your beef ribs and place in brine bucket then into the fridge for 7 days
- Take your beef ribs out of brine, rinse thoroughly and pat dry.
- Dijon mustard as a binder then coat ribs w/ rub
- Place your thermometer in and set it to 200 degrees
- Fire up your smoker to 250 degrees then place your ribs in and smoke for 8-10 hours
- Allow ribs to rest for 1 hour before slicing up.