Ingredients
Dry Rub
- 1tbsp Smoke Paprika
- 2 teaspoons dry mustard powder
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- 1tbsp Dark brown sugar
- 2tsp Salt
- 2 teaspoon black pepper
Mop and wrap sauce
- 500ml Beef stock
Meat
- 1 large Beef Rib
Method
- Rub the dry rub into the ribs generously on both sides. Leave for the flavour to bed in for an hour minimum or overnight.
- Get your BBQ/Smoker to 110C and get set up with your choice of wood and coal.
- Place the ribs in the smoker and smoke for 3 hours.
- Take the ribs out and put them in foil
- Add beef stock to the foil to cover the bottom. This will help flavour and tenderize.
- Fold the foil up and close around the liquid and the ribs. Ensure no rips.
- Put back in the smoker for 2 hours at 110C again.
- Take ribs out of foil and put back into the smoker, they should be getting really tender now.
- Mop with your mop sauce.
- Repeat mopping every 30 minutes for another 3 hours or until the internal temperature meets 98Celcius
- Rest for 30 minutes to an hour and then serve