Smoked Beef Back Ribs
For the original recipe and instructions, see “Smoked Beef Back Ribs” at smoking-meat.com
Notes
Note: I recommend placing the wrapped ribs into a cookie sheet or pan to prevent any runaway leaks.
The next morning, remove the ribs from the fridge, unwrap them from the plastic and lay them in a Bradley rack or cookie sheet in preparation for transporting them out to the smoker.
Ingredients
- 2 racks of beef back ribs (7 bones each)
- Yellow mustard
- 2 racks of beef back ribs (7 bones each)
- Yellow mustard
- Jeff’s original rub
- Plastic wrap
Recipe copyright
According to the US Copyright Office:
“A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.”
For recipes written by others, this site lists the ingredients and links to the original recipe.