Mojo Beef Ribs

Mojo Mop Recipe:
– 32oz Beef Broth
– 2 Tablespoons Dill Pickle Juice
– 2 Tablespoons Soy Sauce
– 2 Tablespoons Worcestershire Sauce
Combine everything and pour into a spray bottle.
 
I spritzed the ribs every 60 minutes. And about the 3.5 hour mark the bark was formed and was as dark as I wanted it to get, so it was ready to wrap. I used butcher paper to wrap the ribs and placed them right back on the smoker – making sure to keep them meat side up.

At this point, it’s all about watching the internal temps. Using my Bleu Thermoworks Thermapen – I was shooting for 200-204 range – but more than anything I wanted to ribs to have the right feel. When it feels like I’m probing warm butter, the Beef Ribs are ready!

I used a little party stacker cooler and went straight from the pit to the holding box. Then I shut the lid and let the ribs rest for about an hour.

Every 15 minutes you want to open the cooler to let the steam out. The idea is to rest the meat not continue to cook it.

Mojo Beef Ribs Ingredients:

– 3-4 slabs Beef Plate Ribs
– 1/4 cup Killer Hogs AP Rub
– 1/4 cup Tennessee Mojo Beef Rub
– 2 Tablespoons Killer Hogs Steak Rub
– 32oz Beef Broth
– 2 Tablespoons Dill Pickle Juice
– 2 Tablespoons Soy Sauce
– 2 Tablespoons Worcestershire sauce

Directions:
1. Trim excess fat and sinew from the top of each slab of Beef Ribs
2. Season the outside of each rack with a layer of AP Rub, Mojo Beef Rub, and Killer Hogs Steak Rub (you can substitute your favorite seasonings)
3. Prepare smoker for indirect cooking at 250 degrees. When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
4. Place each slab of ribs on the cooking grate and smoke for 1 1/2 hours.
5. Combine the beef broth, pickle juice, soy, and Worcestershire sauce in a squirt bottle and spritz the ribs.
6. Continue to spritz the ribs every 60 minutes until internal temperature reaches 175-180 degrees. At this point wrap the ribs in butcher paper and return to the smoker. Continue to cook until internal temperature reaches 202 degrees and the meat thermometer slides in with almost no resistance.
7. Rest the ribs in a dry cooler for 1 hour and cut into individual bone sections for serving.