Costillas de ternera ahumadas

Ingredientes

• 1 1/2 kg beef back ribs
• 2 tablespoons montreal steak seasoning
• 1 tablespoons cumin
• 1/2 cup balsamic vinegar
• 4 rosemary srpings

Preparación

1. 1

   --- Prepare Beef Ribs ---

2. 2

   Place the beef back ribs on a chopping board and remove the membrane from the back of the ribs with a butter knife.

3. 3

   Rub the back ribs with the Montreal steak seasoning, then sprinkle the cumin on both sides.

4. 4

   Peel and smash the garlic (no need to chop it into pieces).

5. 5

   Transfer the back ribs into a ziplock bag and the crushed garlic, rosemary sprigs, and balsamic vinegar.

6. 6

   Seal it and allow the marinade to infuse the ribs for at least 2 hours refrigerated.

7. 7

   While the ribs marinate, start heating your smoker with wood chips until a temperature of 225 degrees Fahrenheit (110 degrees Celsius) is achieved.

8. 8

   --- Cook the Back Beef Ribs ---

9. 9

   After 2 hours, remove the beef back ribs from the ziplock bag and place the entire rib rack in the preheated smoker for 3 hours.

10. 10

    Transfer the leftover marinade to a bowl for basting the ribs later.

11. 11

    After 3 hours have passed, remove the smoking beef ribs to a clean surface lined with a large piece of aluminum foil or butcher paper. (Place the ribs bone side up so that the rib bones don't penetrate the foil)

12. 12

    Place the rosemary sprigs and crushed garlic from the marinade on top of the ribs and gently fold the edges of the aluminum foil around the ribs.

13. 13

    Add 2 tablespoons of butter and 2 tablespoons of apple cider vinegar into the foil and tightly crimp the edges of the foil so that no air can escape.

14. 14

    Gently transfer the foil-wrapped ribs to the smoker for another 4 hours.

15. 15

    After 7 hours of smoking, your ribs will be falling apart and super moist.

16. 16

    Transfer the ribs smoked beef to a plate, cut the tender meat into pieces, and share them with your friends and family for the best ribs EVER!