Ingredients
Scale
- 1 rack of beef plate ribs
- 2 tbsp Go-To Blend
- 2 tbsp Black and Tan Rub
- 1 tbsp yellow mustard
- 1 french baguette
- Pickles
- Original BBQ Sauce
- ¼ cup of beef broth
- ¼ cup apple cider vinegar
Instructions
- Start by trimming the excess fat and silver skin off of the top of the beef ribs.
- Use yellow mustard as a binder and generously season the beef ribs on all sides.
- Smoke the beef ribs at 350°F with hickory wood for 5-6 hours unwrapped. Lightly spritz every hour with a 50/50 blend of beef broth and apple cider vinegar.
- Make the pickled red onions by slicing up the red onion and combining all of the other ingredients in a glass jar with the onions for at least 1 hour.
- Once the beef ribs reach an internal temp of 200°F and they are probe tender, remove them and let them rest for 30 minutes before slicing between each bone.
- Remove the beef rib meat from the bone then assemble on the bread with beef rib, pickles, pickled red onions and BBQ sauce.
- Prep Time: 20 minutes
- Cook Time: 6 hours
