In today's recipe we will smoke Beef Ribs in our Masterbuilt Electric Smoker. To go along with these beef ribs, we are making a bourbon, ginger and sweet-tea sauce. You can make these in the Masterbuilt or any other smoker.
2/3 cup Kentucky Bourbon (I used Woodford Reserve) plus 1 tablespoon bourbon separated
1 yellow onion chopped
2 teaspoons minced garlic
2 tablespoons rice wine vinegar
Parsley & Lemon Garnish
2/3rds of a bunch of fresh parsley, chopped (most of stems removed)
Green tops from 3 green onions, chopped
Lemon zest from one lemon
2 teaspoons lemon juice
1 tablespoon extra-virgin olive oil
Rinse the beef ribs and pat dry with paper towels.
Using a knife, score a diamond pattern on the back side of the ribs.
Apply the Worcestershire sauce to both sides of the ribs.
Apply the Meat Church Holy Cow BBQ rub to both sides and ends of the beef ribs.
Set the temperature of the Masterbuilt Smoker to 225 degrees, add oak wood chips and set the top vent to 1/3rd
Place the beef ribs in the Masterbuilt Electric smoker and cook until they reach 200 degrees. For this cook, the time was 7.5 hours.
After about 4 hours, start the sauce by adding the sauce ingredients to a pan over medium heat. Bring to a boil and then simmer for approximately 30 minutes. When the sauce is done, remove the solids by using a strainer. Then, add the remaining tablespoon of bourbon to the sauce.
Mix the parsley and lemon garnish ingredients together in a bowl.
When the ribs are approximately 200 degrees (a temp probe should insert and remove with no resistance), remove from the smoker and let rest for 10 minutes.
Slice the beef ribs. To serve, place one on a plate and spoon some of the bourbon and sweet tea sauce over the ribs, followed by the lemon-parsley garnish.
See the detailed steps in our Smoked Beef Ribs video.