Costillas de ternera ahumadas (jugosas y tiernas)

Ingredientes

• 1 rack beef plate ribs
• 2 tablespoon salt
• 2 tablespoon black pepper
• 2 tablespoon garlic powder
• 2 tablespoon olive oil
• 1 cup red wine
• 1 cup balsamic vinegar
• 2 sprigs fresh rosemary

Preparación

1. 1

   --- Preparation ---

2. 2

   Preheat your smoker to 250 degrees Fahrenheit (140 degrees Celsius) with oak or hickory wood.

3. 3

   Trim the thick membrane layer (silver skin) from the back of the ribs and the fat from the sides using a sharp knife.

4. 4

   Pour 2 tablespoons of olive oil over the ribs and liberally massage the olive in.

5. 5

   Season beef plate ribs with kosher salt, coarse black pepper, and garlic powder.

6. 6

   --- Cooking instructions ---

7. 7

   Place the ribs in the preheated smoker and insert a meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 200 degrees Fahrenheit.

8. 8

   Close the lid, and smoke the ribs for 3 hours.

9. 9

   Pour the balsamic vinegar and red wine into a food-safe spray bottle and a few sprigs of rosemary.

10. 10

    After the initial 3-hour smoke, begin spraying the ribs every 45 minutes to an hour.

11. 11

    Continue cooking until the ribs have reached an internal temperature of 200 degrees Fahrenheit. This process typically takes between 7-9 hours, but every rack is a little different.

12. 12

    Remove the smoking beef ribs from the smoker after reaching the desired internal temperature.

13. 13

    Wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.