In Partnership with the Southern Weekend

Val Romero, The King of BBQ’s Smoked Beef Rib Recipe

The King of BBQ's, Val Romero, of Arizona Grill & Hearth came by the studio to show us how he makes these ribs with his unique brand of spices.

Ingredients:

  • 1 full rack of beef short ribs
  • 3 TBS Olive Oil
  • 3 TBS The King of BBQs: Hunk of Burnin’ Rub seasoning
  • 1 bottle/can of beer
  • 1 can beef broth
  • 2 TBS Worcestershire sauce
  • 1/3 cup The King of BBQs: All Sauced Up Barbecue Sauce

 Instructions :

  • Pre-heat your Smoker to 230 degrees – We are using an Outlaw Pellet Smoker – Available for purchase at Arizona Grill & Hearth.
  • Remove the membrane from the raw beef ribs.
  • Drizzle raw ribs with 3 TBS Olive oil
  • Sprinkle The King of BBQs: Hunk of Burnin’ Rub seasoning to the raw beef ribs and rub into all sides.
  • Smoke for 6 hours – during the first stage of smoking, mix together one can/bottle of beer, beef broth, and Worcestershire sauce in a bowl and refrigerate until use.
  • After 3 hours of smoking, transfer ribs to aluminum tins.
  • Evenly distribute beer/beef broth/ Worcestershire blend to each aluminum tin with ribs.
  • Return ribs in tins to the smoker and allow them to steam for 4 hours. Seeking an internal temperature of 200 to 205 degrees.
  • After ribs have steamed for 1.5-2 hours, glaze ribs with The King of BBQs: All Sauced Up Barbecue Sauce and return ribs (still in tins) to the smoker for another 15 minutes.

For More info:  http://ilovethekingofbbqs.com