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Before you jump to Mike's Smoked BBQ'd Beef Ribs recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less often, will also save electricity.

The kitchen on its own gives you many small means by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. Mostly, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to mike's smoked bbq'd beef ribs recipe. You can have mike's smoked bbq'd beef ribs using 17 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Mike's Smoked BBQ'd Beef Ribs:

1. Provide 3 Pounds Beef Back Ribs [room temp]
2. You need 1/2 Pound Mesquite Wood
3. Get 1/2 Pound Hickory Wood
4. You need as needed Water
5. Use ● For The Dry Rub
6. Prepare 1 tbsp Cayenne Pepper
7. Prepare 1/2 tbsp Fresh Ground Black Pepper
8. You need 1 tbsp Granulated Onion
9. Use 1 tbsp Granulated Garlic
10. You need 1 tbsp Ground Cumin
11. Use 4 tbsp Brown Sugar
12. Provide 1/2 tbsp Salt
13. Provide ● For The Additions
14. Use French Honey Butter [see recipe under my profile]
15. Use BBQ Sauce [your favorite brand]
16. Provide Loaves Fresh French Bread
17. Use Wedge Salad With Homemade Ranch Dressing

Steps to make Mike's Smoked BBQ'd Beef Ribs:

1. Rinse ribs and cut off anything unsightly. Create your dry rub and sprinkle liberally over your moistened ribs.
2. Stack smoker base with 1/2 Mesquite and 1/2 Hickory wood. [you can easily purchase these wood chunks at Home Depot or Lowes] Add water to your reservoir and maintain a steady level of it throughout your smoking process.
3. Photo: Water reservoir beneath smoker grids.
4. Place meat in smoker. No need to flip these ribs at any point but, seal tightly and regulate temperature at 250°.
5. Fully vent your smoker and let her smoke at 250° for 2 to 2.5 hours. Or, until meat visibly pulls away from your bones.
6. When meat begins pulling from its' bones - you'll know they're just about ready. Serve naked or, with your favorite BBQ Sauce. Just don't add sauce while meat is on your smoker grill grids. A smoker is much different from a grill and, much more temperamental to clean. Add sauce only AFTER meat is pulled from your clean smoker grids.
7. 2.5 hours in and your juicy, crispy seasoned ribs are ready to be pulled from your smoker. Notice how the meat has pulled from the bone at the bottoms.
8. If desired, plate and coat your ribs with your favorite BBQ Sauce outside of your smoker. Or, just go naked with your dry rub. Here, in the Q, we do adore our Sweet Baby Rays BBQ Sauce! Anyway, feel free to serve with warmed, crispy French Bread, baked beans, a very chilly, fresh wedge salad and, my crazy delicious French Honey Butter Spread recipe listed on this site. Enjoy your incredibly easy & simplistic taste of US South in your sweet little mouth! 😆
9. French Honey Butter. See my easy recipe under my profile.
10. Service.
11. With sides - these make for great work lunches or picnics with bbq baked beans- garlic mashed potatoes and green beans with dried onions.
12. Enjoy!

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