Smoked Root Beer Ribs
Elevate your barbecue game with succulent beef ribs smoked to perfection and basted with a unique root beer glaze, infusing each bite with a sweet and smoky flavor. This innovative twist on classic smoked ribs promises to be the star of your next outdoor gathering, offering a mouthwatering experience that's both familiar and delightfully unexpected.
Ingredients
- 1 rack beef chuck ribs cleaned of silverskin and fat trimmed to ¼”
For the rib rub:
- ¼ cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt or smoked salt
- 1 tablespoon pepper
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
For the spritz:
- ½ can root beer
For the steam bowl:
- ½ can root beer
Instructions
- Start your smoker according to manufacturer’s instructions, and set to 225F.
- Combine ¼ cup brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, 1 tablespoon pepper, 1 teaspoon smoked paprika and ½ teaspoon cumin into a large bowl, set aside.
- If the1 rack beef chuck ribs are not completely trimmed, take a moment to clean off as much silverskin as you can, and also trim the fat to as close to 1/4 inch as you can.
- Flip the ribs so that the meat is facing downwards, and using a sharp knife, score the backside of the ribs
- Flip the ribs right-side up, and sprinkle the rub evenly across the surface.
- Hold your non-dominant hand along the side of the ribs, and sprinkle the rub along the sides as well, using your hand to press the rub into the beef.
- Insert your temperature probe into the thickest part of your rack of ribs, being careful to avoid the bone. Set aside.
- Add ½ can root beer to your spray bottle, and ½ can root beer to an oven-safe dish - we often use tinfoil loaf pans.
- Once your smoker has reached temperature, take the ribs and the steam bowl out to the smoker. Place both directly on the grates.
- Spritz your ribs with root beer every 45-60 minutes. If you notice the root beer in the steam bowl running low, you can top it off with a little bit of water.
- Once the ribs reach 160F internal temperature, give them one last spritz and dump remaining rootbeer into the steam bowl.
- Wrap the ribs with peach butcher’s paper.
- Return the ribs to the smoker, and increase the temperature of the smoker to 250F and cook ribs until they reach an internal temperature of ~200F.
- Once the ribs reach ~203F, pull them from the smoker, wrap them into a towel, and place into a cooler to keep warm, and rest, for at least 1 hour.
- After the meat has rested for a minimum of 1 hour, open them up, cut between the ribs to serve, and enjoy!
