Brisk It's Beef Dino Ribs
Oak or Hickory
Trim off any excess fat from the beef ribs and remove the membrane on the underside of the beef ribs. Spread mustard and season generously with salt and black pepper on all sides of the beef ribs.
Preheat your Brisk It grill to 250°F. Ensure that the pellet hopper is fully filled with pellets.
Once the grill reaches a stable temperature of 250°F, place the beef ribs on the grill. Insert the temperature probe in the thickest part of the meat, avoiding any bones. Continue to smoke the beef ribs for approximately five to six hours, or until the beef ribs reach an internal temperature of 160°F.
After a bark has formed on the meat (which will take approximately 4-5 hours), you can optionally spritz apple cider onto
When the internal temperature of the beef ribs reaches 160°F, remove from the grill and wrap in butcher paper completely or aluminum foil.
You may also use aluminum foil, which will retain more moisture, but may soften the exterior bark. To further retain moisture, you can optionally spritz the meat with apple cider one more time before wrapping.
Place the wrapped ribs back onto the grill.
Set the grill temperature to 275°F and continue to smoke the ribs until the internal temperature reaches 203°F. This will take approximately an additional 3 hours
Allow the beef ribs to rest in a cooler for at least 1 hour. If a cooler is not readily available, rest on the kitchen counter.