Smoked Beef Back Ribs

Directions

1. Light a pellet smoking tube and allow it to begin smoldering. Place it inside your Blackstone pellet grill/smoker.

2. Pat the beef ribs dry with paper towels if needed.

3. Coat both sides of each rack with Worcestershire sauce, then season evenly with your favorite beef rub. Gently press the seasoning into the meat.

4. Fill the smoker's water pan with water and place the ribs on the cooking racks. Close the doors and set the smoker to 250°F (121°C).

5. Smoke the ribs for approximately 2½ hours, then check their internal temperature using a meat thermometer or temperature probes.

6. Lay out two large sheets of aluminum foil. Place one rack of ribs on each sheet and add half a stick of butter to each rack.

7. Wrap the ribs tightly in foil and return them to the smoker. If the internal temperature stalls, increase the smoker temperature slightly as needed.

8. Continue cooking until the ribs reach an internal temperature of 205–210°F (96–99°C).

9. Remove the ribs from the smoker and allow them to rest for approximately 10 minutes before unwrapping.

10. Slice the ribs between the bones and serve warm with your favorite BBQ sauce.