Big Beef Ribs go Tailgating!!! With things opening up it’s time to be thinking of camping and tailgating. We found some nice ribs and thought they would make a special camp dinner. Look at that smoke ring! These slabs of ribs are too big for 2 slabs to fit into the Green Mountain Davey Crockett tailgater.

Problem solved by our Bull Racks; they can add 3 racks into this little tailgater!

We slow smoked these for 5 ½ hours on our Green Mountain Davey Crockett Tailgater. Love just how easy it is to set up anywhere.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Big Beef Ribs Go Tailgating
A Wood Pellet Grill Recipe 

 

Prep Time: 15 minutes
Cook Time: 5 ½ hours @ 250* (122c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Big Beef Ribs Go Tailgating 

• 2 slabs of big beef ribs
• Butcher BBQ Honey Flavor Grilling Oil
• Butcher BBQ Premium Rub
• Duck Fat Cooking Spray

Big Beef Ribs Go Tailgating
A Wood Pellet Grill Recipe 

Cooking Directions: Big Beef Ribs Go Tailgating

Trim all the excess fat and silver skin off the top of your ribs. Unlike pork ribs “Do Not” remove the membrane off the backside, these ribs will get so tender that they will fall apart. The membrane holds it all together.

We used “Butcher BBQ Honey Flavored Grilling Oil” as a binder, but you can use almost anything to help your seasoning stick to the meat. Rub the ribs with a coat of the oil and season them with Butcher BBQ Premium Rub and black pepper to taste.

Wrap in plastic and store in the refrigerator overnight.

Preheat the Davey Crockett to 250* (122c) and lay your ribs bone side down on the “Bull Racks” and when the grill comes up to temperature set the “Bull Racks” into it.

Just let them hang out in the smoke for about 3 hours or so.

Then remove your ribs and wrap each slab with butcher paper and place them back onto the “Bull Racks”. Go for another 2 hours and pull them off the grill and unwrap them.

Turn the grill to 300* (149c), put the unwrapped ribs back on the “Bull Racks” for about 30 minutes to set the bark.

We are not going by temperature today but looking for “Fork Tender” our finish temp will be over 200* (94c) much the same as in doing brisket and pulled pork.

I checked it for tenderness by probing them with my instant read thermometer.

Remove from the grill and let it rest for 5 minutes or so and it’s time to eat!!! We didn’t make any sides, because after looking at these beauties no one wanted any.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps, but today I used it as a probe to check tenderness.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Big Beef Ribs Go Tailgating
A Wood Pellet Grill Recipe 

 

 

 

Big Beef Ribs Go Tailgating
A Wood Pellet Grill Recipe

 

 

Big Beef Ribs Go Tailgating
A Wood Pellet Grill Recipe 

 

 

Big Beef Ribs Go Tailgating
A Wood Pellet Grill Recipe 

 

 

 

Big Beef Ribs Go Tailgating
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”.

Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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