Beef ribs are amazing. They’re huge like the ribs from the Flintstones! ..Okay well not that big, but they’re darn big! And when they’re done just right, well there is nothing like them.
Remove the ribs from the fridge and allow them to come to room temperature, about 30 minutes.
Light your load of charcoal using the charcoal chimney starter. This is the fastest and easiest way I have ever EVER seen to light charcoal! If you do not have one, I would consider investing in one!
Remove the membrane off the back of the ribs. Rub as much or as little of your choice rub into them on both sides. This is a personal thing. You can have a crust like coating of spicy goodness or you can have a thin layer that adds a little flavour to those beefy beefy ribs.
When the charcoal is ready, carefully pour the charcoal into the charcoal basket of your grill. Toss on a generous handfull of your selected wood chips. You can use a mixture of soaked and not soaked, or completely dry, or completely wet. This is up to you.
Place the ribs on the second tier of your smoker grill with a water basin underneath. Close the lid and let the grill come up to temperature. Use the vents to adjust the temperature to remain at a steady 200°F to 250°F once the grill has heated up.
Smoke the ribs for 5 hours.
Durring those 5 hours you will need to monitor the grill temperature. If it begins to fall, check how much charcoal you have going. If you need more, light a half batch to get it going again. You will want to add more wood chips every 60 minutes or so throughout this process.
After 5 hours, remove the ribs from your smoker. You can now serve as is, sear them on the grill with some great BBQ sauce, or wrap them up tight and freeze them for a rainy (or snowy) day.
Watch this video on smoking ribs to see the fantastic final result!